How excited are you for the Super Bowl? On a scale of one to I only care about the food. Really, I only care about the food. My friends are hosting on Sunday and I'm so excited, they are both great cooks and I heard the party was epic last year (I was on a plane home from NYC, bad planning). I won't be bringing this dip, but that is only because as a blogger, it is hard for me to repeat recipes even if they are absolutely amazing. This roasted jalapeno black bean dip is just that, it is creamy and spicy, and so delicious. It tastes just as good with carrots as with tortilla chips, so you can eat it and feel quite good about yourself. This dip is packed with protein and will make a nice contrast to all the other salty, greasy food you'll find at a Super Bowl party.
As for me, beyond cheering for the snacks, I'll be happy regardless of who wins. Since I've lived in both the Bay Area and Maryland, I don't have a preference... though I did really enjoy when the Ravens won last time and I got to dress down at my Catholic school as long as I wore purple. Who are you rooting for? Or will you be cheering for snacks, like me?
Check out my Pinterest board of Super Bowl party food for more ideas!
Roasted Jalapeno Black Bean Dip
1 can low-sodium black beans, drained and rinsed
1/2 cup 2% plain Greek yogurt
2 jalapenos, halved and de-seeded
1/2 yellow onion
4 cloves garlic
2 tablespoons olive oil
Salt and pepper
1-3 tablespoons Cholula hot sauce (or your favorite hot sauce)
Turn on the broiler, and lay the de-seeded jalapeno halves on the baking sheet inside down. Drizzle with a bit of olive oil and place 2 to 3 inches from the broiler. Broil for 3-4 minutes until the skin of the jalapeno browns and blisters. Transfer the peppers to a wooden cutting board and invert a metal bowl over them. Leave the bowl for 15 minutes. This will help to steam the peppers and make it easier to peel them. Always be very careful with jalapenos, and wear gloves when handling them.
While the jalapenos are steaming, turn the oven down to 400F. Line a baking sheet with foil. Drizzle sliced onion and garlic cloves (in the papery skin still) with olive oil. Roast for 20 minutes or until the onions are golden brown. Let the garlic cloves cool slightly, then squeeze them out into the bowl of a food processor. Chop the roasted onions and add them to the food processor as well.
Add the jalapenos, black beans, Greek yogurt and hot sauce to the food processor. Season with salt and pepper. Pulse to purée until the mixture is smooth and well combined.
Serve with veggies - carrots, cukes, tomatoes, celery - and tortilla chips.