Black Bean Chocolate Dip for the Super Bowl

Here's my dirty little secret...I don't like football. Well, maybe's it not that I don't like it, I just don't know much of anything about this national obsession. Sigh. On no! It's not that I haven't had many chances to learn. As a child of a Daddy who loved Alabama football - I am convinced that he is up there in heaven reviewing plays and calls with Bear Bryant daily.

Oh yes! It's true that my first three years of college I spent at Ole Miss. Hotty-tottying with the boys and girls of the true ole south and attending more games than I care to remember, (or forget).

In my wildest imagination, I can't picture myself on the gridiron. Perhaps that's why I've never gotten excited about the sport. Besides, who needs to watch the field? Cocktails, (bourbon and whatever), beers, peanuts, popcorn and the only-time-I-would-ever-eat-it hotdogs with sauerkraut. Squeeze cheese nachos and bbq sandwiches. Is there ever a better excuse for eating a little really trashy food? I don't think so.

I do like the concept of Super Bowl parties, tho. Pick friends that have spouses, friends or partners that are interested in the game, and hang out with like minded peeps who would prefer to talk recipes and drinks, rather than players and scores. I've learned a lot in the kitchen at Super Bowl parties. I get caught up on celebrity gossip, what's on TV and how to make a terrific bowl of chili.

Here's what I sharing this Sunday. Full of savory flavor from the black beans and the little bit of intense dark cocoa powder, I'm going to serve it with warm corn tortillas, homemade chips and veggies. Tiny tomatoes, cuke sticks, skinny green onions, fennel spears, long fingers of carrots and celery are going to fill a big platter. My hope is that along with the chips, my buddies will pick up some of the crunchy fresh veg. It'll make them feel better and me very, very happy.

Here's to a fun Super Bowl for everyone, no matter what the score!

Mexican Black Bean Chocolate Dip

1 Tsp Olive Oil

½ Cup Minced Red Onion

3 Garlic Cloves, Grated

           

1 Tsp Ground Cumin

1 Tsp Chili Powder

1 Tsp Smoked Paprika

1 Tsp Unsweetened Cocoa Powder

2 (15 oz) Cans Black Beans, Rinsed and Drained

1 Can Rotel Tomatoes and Chilies

1/4 Cup Chopped Cilantro

1 Cup Shredded Extra Sharp Cheddar Cheese

2 TB Lime Juice

Sea Salt and Black Pepper to Taste

Greek Yogurt, Chopped, Seeded Tomatoes and Chopped Cilantro for Garnish

Step One

In a medium sauté pan, heat the oil over medium heat. Stir in the onion and sauté for about 5 minutes or until soft. Add the garlic and sauté for an additional minute. Add the spices and cocoa powder and cook and stir for 2 minutes.

Step Two

Add in the beans Rotel and cilantro. Cook for about 5 minutes or until heated through. Remove from the heat, and using a potato masher, break up the beans. Add in the cheese and stir until the cheese is melted. Add the lime juice and taste for salt and pepper. Garnish with Yogurt Tomatoes and Cilantro. Serve with Corn Chips, Warm Corn Tortillas or Fresh Veggies.