The big game is drawing near. You don't even have to be a football fan to feel the excitement. Football permeates the media. Almost every commercial, whether TV or radio, ties into the upcoming game. In fact, as if commercials don't intrude enough, I found myself watching an entire television special dedicated to superbowl commercials...two hours long...crazy! And yet, it's the middle of winter. I know I'm not the only one that tends to hybernate after the holidays. So although I can't profess to be a fan, the superbowl is a great excuse to get out of the rut and bring people together. I'm all for that! Plus, who doesn't love a junk food extravaganza once in a while? With that in mind, I want to share a great party dip recipe I picked up from the International Herb Association conference we attended in November. It's from Susan Belsinger who is a long time member, accomplished chef and talented photographer. This is a wonderful dip; always popular served with tortilla chips or slices of cuccumber and jicama.
Chipotle, Bean and Sour Cream Dip
Chipotle en adobo are a staple in most chile-lovers' kitchens. The hot, tangy tomato and vinegar sauce that permeates and softens the smoke-dried jalepenos is a good seasoning for soups, stews and beans. The dip makes use of leftover or canned beans; use black beans or pinto beans. If you don't have canned chipotles, use two hot chiles and some smoked paprika.
2 1/2 cups (or so) cooked beans or canned, drained and rinsed
About 1 1/2 cups sour cream
1 or 2 chipotles en adobo diced
1/2 small onion
2 or 3 garlic cloves
Handful of cilantro leaves (if desired)
About 1/2 teaspoon toasted and ground cumin
In a food processor combine 1 1/2 cups of the beans with 1 cup sour cream, the chiles, onion, garlic, and the cilantro. Process until almost smooth, leaving a little texture. Stir in the cumin and remaining cup of beans and sour cream. Taste for seasoning and adjust with salt, adobo sauce, cumin, chipotle, or sour cream if needed.
Chill the dip for about an hour; it takes some time to develop the flavor. Remove from refrigerator 20 - 30 minutes before serving to serve at cool room temperature. Makes about 4 cups.