The Super Bowl (Broncos vs. Seahawks!) is a fantastic reason to forget all of our New Year’s resolutions and eat Gooooood Food.
Fatty Food.
Food that almost makes you blush because it is so unapologetically…
Over-the-Top.
Super Bowl eats- featuring our Mexican 7-Layer Dip!- on Saturday’s (1/18) Fox & Friends
But what about that sweet spot where flavor trumps fat and you get the chance to enjoy yummy football food and still shimmy into your skinny jeans? Enter our Mexican 7-Layer Dip. Oh, yes there are many versions out there but how many feature a creamy, carotenoid, omega-3-rich layer of Avocado Crema? Yep, the secret’s in the sauce. The sweet heat from the Tabasco Pepper Sauce plays off the cool avocado and cilantro puree, making the crema- and the dip- a total home run. Uh oh I’m mixing my sports metaphors…
I like to think of this as Dude Food revamped- a lot of veggies, little fat. Get out your biggest bowl and make this dip!
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ teaspoon ground cumin
- (2) 15 oz cans black beans, drained
- 1 cup water
- few dashes Tabasco Pepper Sauce
- Avocado Crema (see recipe below)
- 2 cups diced roma tomatoes
- 2 cups corn kernels, blanched
- 2 cups shredded iceberg lettuce
- 1 cup grated Cheddar or Monterrey Jack cheese
- Heat the oil in a medium saucepot. Add the garlic and cook until lightly browned. Stir in the cumin, cook 15 seconds more; add the beans and water. Bring the pot to a simmer; cook, stirring occasionally until the water in nearly evaporated. Remove the pot from the heat and coarsely mash the beans with a spoon. If the mashed beans are too thick, add a little more water. Season to taste with salt and a few dashes of Tabasco.
- Spread the beans into thin layer in a clear serving dish. Spread two-thirds of the avocado crema over the beans. Layer on the diced tomatoes, corn, iceberg lettuce and grated cheese. Drizzle the remaining crema over the top.
Avocado Crema recipe is not available below; or I’m not smart enough to find it.
Hi Wynona! That recipe is actually from our first cookbook Just Married & Cooking. But here is the recipe:
2 cups fresh cilantro leaves
1 jalapeño, seeded
1 ripe avocado, halved, pitted, cut into large chunks
1 lime, juiced
½ teaspoon grated lime zest
½ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 16-ounce container sour cream
1 tablespoon extra virgin olive oil
1 tablespoon hot sauce
In a food processor, pulse together the cilantro,
jalapeño, avocado, lime juice, lime zest, cumin, salt,
and pepper. Once the cilantro and spice mixture is
blended together smoothly, spoon in the sour cream
and olive oil. Add the hot sauce and continue to blend
until a smooth, creamy consistency is reached. Taste
and adjust the seasoning. Transfer to a bowl and
refrigerate for at least 15 minutes before serving.