I love dips. I particlarly love bean-based dips, no matter what they are comprised of - white/cannelini beans, chickpeas, black beans, pinto beans, etc. And so for our small Super Bowl get together, I knew I would make a dip - the only question was which one.
In preparation for our pre-game trip to the grocery store, I decided I would make a Mexican-inspired layer dip (not a surprise for the Super Bowl!). My usual go-to layer dip recipe is from a many-years-old Cooking Light magazine, and it calls for baking the dip for a warm served result. I thought a baked dip would be a bit iffy for the Super Bowl though, both because the dip would get cold relatively quickly during this multi-hour event and because the I haven't quite figured out how to bake the sour cream without it getting an unpleasing consistency.
I ultimately decided to forge my own way with the dip, and made some game time decisions at the grocery store (pun intended). I purchased a can of vegetarian refried black beans, jarred organic salsa on sale, light sour cream, scallions, cilantro, and a block of cheddar cheese. To make the dip itself, I mixed the black beans with a bit of chile powder and minced garlic, and made this mixture the first layer. I then added some sour cream to make it at least appear as a coherent layer, did the same with the salsa, cheddar cheese, and sprinkled some cilantro on top. I added the chopped scallions as a side addition to the dish because one of our guests does not like scallions, but that would have otherwise gone on top of the dip as well.
The dip turned out as one would expect - rich, flavorful and maybe a bit acidic because of the jarred salsa. In the future, I will probably spend an extra five minutes to make a fresh pico de gallo salsa to reduce both the acidity of the dip and create a more fresh, light taste. Otherwise though, I think this is the perfect five-minute dip to throw into an otherwise busy party preparation process.