Just a quickie post today…one last Superbowl appropriate dip! Whenever we entertain, I like to have balance of both hot and cold appetizers. The cold appetizers keep the troops fed while we wait for the oven to deliver the hot ones – chicken wings anyone? This dip happens to fit the “cold” department perfectly. A couple of weeks ago, Glenn and I were shopping at a small, local specialty market where we picked up a dip very similar to this one. It was made in house, and the container so kindly provided the ingredients 🙂 Not the amounts of course, but through trial and error I think I’ve found the perfect balance. I think the flavor improves if made a day in advance giving the ingredients a chance to get to know one another a little bit. Enjoy!
8 ounce block 1/3 fat cream cheese, softened
1½ cups low sodium black beans, drained and rinsed
½ cup chopped tomatoes
½ cup finely shredded cheese [I used a pre-shredded Mexican blend]
2 Tablespoons chopped jalapeno, or to taste
1 Tablespoon dried parsley flakes
1½ teaspoons ground cumin
½ teaspoon ground chipotle pepper
¼ teaspoon onion powder
salt to taste
Mix all of ingredients in a large bowl. Serve with tortilla chips. Garnish with additional shredded cheese as desired.
Coming soon…my 100th post!