Super Bowl Spicy Black Bean Dip

by Susan Russo
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Super Bowl foods have to be casual, portable, and, most important, fun. Fans don't want to think about their food; they just want to be able to hold it in their hands and not have it explode all over themselves when they jump up to high-five each other over a touchdown.

beer.jpgFor your Super Bowl party, think like a guy. Serve sticky barbecued spare ribs, cheesy pizza, spicy chicken wings, overstuffed sandwiches, and gut-busting gumbo. It's best to serve dishes that requires untensils like chili or jumbalaya at half-time to both ensure the safety of your guests and to distract them from the painful Super Bowl half-time show.

Serve beer. Lots of beer.

Don't use fussy dinnerware and cutlery; sturdy paper plates, double-ply paper napkins, and huge plastic cups perfect for refills are what’s needed.

Keep desserts simple. Brownies, cookies, and cookie bars are the way to go.

When the party's over, you might consider sending your guests home with a bottle of Tums and a doctor's note. Antacid sales spike 20% on "Super Monday," the day that 6% of working Americans call in sick.

Whether you're football-savvy enough to challenge John Madden on the NFL's rulebook, or you think a Hail Mary is a religious term, chances are you'll be at a Super Bowl party this Sunday chowing down some seriously good football grub. So check back all week for more easy and delicious Super Bowl recipes that are sure to score big.

Spicy Black Bean Dip
Makes 6-8 servings

This spicy black bean dip couldn't be easier to make. With red onions, garlic, jalapeno, and lime, it's got both heat and tang. The sour cream adds just a touch of silkiness to an otherwise satisfying chunky dip. This vegetarian dip can be made vegan by using vegan sour cream or mayo.

1 teaspoon olive oil
1 small red onion, diced
1 small garlic clove, sliced
2 (15-ounce) cans black beans, drained
1 small jalapeno chili
The juice of 1 small lime
1 cup salsa of your choice

2 tablespoons sour cream or mayo

1/3 chopped fresh cilantro leaves
salt, to taste

In a small pan over medium heat, warm olive oil. Saute red onion and garlic until lightly browned. Transfer to a blender or food processor and add remaining ingredients. Pulse until chunky. Transfer to a bowl. Serve with tortilla chips.


Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of two upcoming books that will be published in the fall of 2010.     


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