Spicy Black Bean Dip
Working the backfield for our football kick off is a savory party standard with a spicy twist…our spicy black bean dip. Again this is one of those recipes you can prepare ahead of time or the morning of the party. Preparing this dip ahead of time and allowing it to sit for a couple of days before kickoff gives the flavors an opportunity to deepen and meld together for a supremely savory and delicious spicy black bean dip.
This dip is healthy and so versatile when it comes to adding its side kicks of serving companions. You literally can choose anything your taste buds desire. You could pair this dip with a salsa and simply serve with corn tortilla chips or pair with a variety of veggies like those little cute multi colored sweet peppers along side cucumbers, celery and carrots all would make up a colorful and appealing platter for your football kick off party get-to-gether. No matter what you choose to pair alongside this spicy black bean dip you and your guests will dive in; there won’t be any flags on this play.
- 1 tablespoon olive oil
- 1 large sweet onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon chili powder
- 2 15oz cans of black beans, rinsed and drained
- 2 chipotle chilies in adobo sauce (from the can), diced small
- 1 tablespoon apple cider vinegar
- 2 Pinches of Salt
- 1 Pinch of cracked black pepper or 4 grinds of a peppermill
Pre heat your 10.5″ large skillet on medium high. Add olive oil and onion and sauté until onions are caramelized and translucent about 5 minutes. Add garlic, chili powder, salt and pepper and sauté for an additional 3 minutes.
Add black beans and chilies in adobo sauce & 3/4 cup of water. Cook until liquid reduces about half. Remove from heat and let cool.
Transfer bean mixture to a food processor or blender and add apple cider vinegar. Blend until smooth. Taste for salt; you may need to add a bit more for your taste. Let cool for a few minutes and then transfer to a large bowl. Top with some shredded Cheese.
Life is Delicious