Dip is a must for your Super Bowl party, but you don’t have to stick with traditional guacamole or boring, bland bean dip. Here are a couple dip recipes with delicious twists. They are sure to please all your guests.
Image and recipe courtesy of Tony Roma’s
This is a quick and easy snack that everyone will love! The recipe comes from Tony Roma’s and it’s being served as an appetizer in restaurants right now.
Black Bean & Poblano Queso Dip
- 2 1/2 lbs. easy melt American cheese
- 1 cup water
- 1 1/2 cups yellow onions, peeled and diced
- 1 tsp. olive oil
- 3 oz. roasted poblano peppers
- 2 tsp. lime juice, fresh
- 1 cup Black beans, drained and rinsed
- Dice American cheese into 1/4-inch cubes, transfer to mixing bowl.
- Add water to mixing bowl and place onto a double boiler for 10-12 min or until cheese is melted.
- Peel and dice yellow onions.
- Measure diced yellow onions and olive oil into a pot, mix well and cook over medium heat for 5-7 minutes.
- Add diced onions, roasted poblanos and lime juice into queso, stir for two minutes.
- Drain black beans and rinse well. Add to mixing bowl. Stir in well.
- Portion as you see fit.
Image and recipe courtesy of Rave Review! Original Culinary Spirits
This dip features refried black beans and a bit of culinary rum. You can make it as spicy as you like by adjusting the amount of chiles and chipotle powder. Serve it up with a bunch of warm tortilla chips and your guests will thank you.
Four-Layer Rum Bean Dip
- 1 can (15 oz.) refried black beans
- Zest and juice of 1 lime
- 2 tsp. Rave Review! Original Culinary Rum
- 1/4 to 1/2 tsp. chipotle powder
- 2 tbsp. seeded and chopped green chiles, mild or hot
- 1 avocado, peeled, pitted, and mashed
- 1/4 cup salsa verde (tomatillo salsa)
- 1/4 cup pitted black olives, sliced
- 1 to 2 cups chopped heirloom tomatoes
- 1/4 cup sour cream
- Smoked salt, to taste (use regular salt if unavailable)
- Cilantro or mint, for garnish
- Tortilla chips for serving
- Add the beans, lime zest and juice, Culinary Rum, and chipotle powder to a food processor and pulse until smooth. Spread mixture on the bottom of your serving plate.
- Combine the sour cream and chilies in a small bowl. Spread over the beans but leave a bit of the beans showing.
- Mix together the mashed avocado and the salsa verde. Spread over the sour cream.
- Sprinkle the tomatoes and olives on top with the smoked salt and layer over the top. Garnish with cilantro or mint. Serve at once with tortilla chips.