After Thanksgiving dinner, you may think you’ll never set eyes on another plate of food, but your party guests will find room for this half-time delight!
Combine hunky football hotties like Tony Romo, Tom Brady, and Reggie Bush with this amazing Spicy Black Bean and Chipotle Dip, and you can’t go wrong for an afternoon of football fun. The recipe is straight from our friends at Kors d’Ouevres, a company based in Brooklyn that specializes in gourmet dips and spreads. It’s super easy and quick, so just sit back, relax, and enjoy the compliments that your guests will be dishing out!
Spicy Black Bean and Chipotle Dip
Great as a dip with chips or vegetables such as jicama and endive leaves, a filling for quesadillas or enchiladas, or as a sandwich spread with roasted chicken, Monterey Jack cheese and avocado.
Yield: Almost 4 cups
2 15½-ounce cans black beans, drained and rinsed
2 chipotle peppers in adobo sauce
½ cup sour cream
1/3 cup prepared salsa
2 scallions, roughly chopped
1 tablespoon fresh parsley leaves
Juice of one lime
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon Kosher salt
1. Combine all ingredients in the bowl of food processor.
2. Pulse until well-combined and smooth like a thick puree, about one to two
3. Serve immediately at room temperature or refrigerate until ready to enjoy.