Delicious Dips for Your Super Bowl Bash

Posted in Eat & Drink
Fri, Jan 30 - 1:40 pm EDT | 4 years ago by
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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.

Black Bean & Poblano Queso Dip
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


  1. Dice American cheese into 1/4-inch cubes, transfer to mixing bowl.
  2. Add water to mixing bowl and place onto a double boiler for 10-12 min or until cheese is melted.
  3. Peel and dice yellow onions.
  4. Measure diced yellow onions and olive oil into a pot, mix well and cook over medium heat for 5-7 minutes.
  5. Add diced onions, roasted poblanos and lime juice into queso, stir for two minutes.
  6. Drain black beans and rinse well. Add to mixing bowl. Stir in well.
  7. Portion as you see fit.

Four-Layer Rum Bean Dip
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


  1. 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.
  2. Combine the sour cream and chilies in a small bowl. Spread over the beans but leave a bit of the beans showing.
  3. Mix together the mashed avocado and the salsa verde. Spread over the sour cream.
  4. 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.
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  • Bordeaux Vixen

    the first dip sounds delish.

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