Hot Black Bean Dip With Chipotle

This is a great Super Bowl party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.


Serves ten to twelve.


Ingredients

2 Tbs. extra-virgin olive oil; more for the baking dish

2 medium tomatoes, cored and cut into medium dice

2 tsp. kosher salt; more as needed

1 large yellow onion, finely diced

3 large cloves garlic, minced

1 Tbs. chili powder

2 15-1/2 oz. cans black beans, rinsed and drained well

2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce

3 Tbs. cider vinegar

1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)

1-1/2 cups (6 oz.) grated sharp cheddar cheese

1-1/2 cups (6 oz.) grated Monterey Jack cheese

3/4 cup chopped fresh cilantro

Freshly ground black pepper

Tortilla chips for serving


Method


Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.

Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Check out the Tequila Mexican Cheese Dip  and past Super Bowl Menus and Recipes in Lindaraxa


by Tony Rosenfeld, Fine Cooking

photo: Scott Phillips

Kick Off Football Season With Kentucky Beer Cheese

A great appetizer for football season or Derby Day! This has always been one of my favorite spreads, together with the Pimento Cheese spread posted in Lindaraxa's Garden. There are as many variations of this spread as there are of chili, some with cream cheese, others with mayo, take your pick! But this one is my adapted recipe from a couple of good sources and the one I serve most often. Make it as hot as you dare. I like mine just hot enough to have a bite.


Makes about 2 1/2 Cups


Ingredients

1/2 lbs Extra Sharp Cheddar Cheese
1 8 oz. cream cheese
1 garlic clove, minced
1 TB minced fresh chives
2 Tb minced onion
1/2 tsp. dry mustard
1 TB Worcestershire Sauce
pinch of cayenne
Tabasco Sauce to taste
1/4 tsp. salt
1 C lager beer


Procedure

Shred Cheddar finely in a large mixing bowl, add cream cheese and mash with a fork until well blended. Add the garlic, chives, onion, mustard, Worcestershire Sauce, Tabasco, cayenne and salt and beat in an electric mixer until well blended. Gradually add the beer until spread is smooth (to transform into a dip, add about 1/4 C more beer).

Scrape into a crock, cover tightly and chill overnight.

Serve with toast points, crackers or rye rounds. (as a dip, serve with raw vegetable sticks)