Are you ready for some football?
This football season has been “successful” for me personally as I took first place in my fantasy football league (!), but my home team (the SF 49ers) was unfortunately less successful. I offered them my talents as head coach, but apparently they promoted from within. Nonetheless, this Sunday it all culminates with the Super Bowl, which most of you will watch, even if you don’t care for the game.
So let’s get to the most important part of the Super Bowl party: the snacks!
I’ve been seeing all sorts of statistics being thrown around recently about how many calories people consume during the Super Bowl, and I’ll bet it is true that people indulge more than usual during the game. If you’re hoping to stick to your nourishing diet during the game, or avoid foods that you are sensitive to; it may be helpful for you to prepare a snack to share with others that you know you will enjoy eating. Enter bean dip!
I love a classic 7 layer dip, but there are so many layers! This year, I wanted to create a delicious, dairy free dip that I could whip up in 10 minutes or less. This white bean dip comes together really fast, especially if you use store bought pico de gallo like I did.
The addition of cheese in dips like this adds tons of flavor, so I was sure to include lots of spices in the bean mixture to make up for the lack of dairy. I also topped this dip with avocado and pepitas (Spanish pumpkin seeds) so it’s full of healthy fats that will satisfy your hunger.
Now that we have the dip squared away, the question is: what to dip?
Chips are delicious with this (obviously), but they aren’t the most nourishing option. Set out or bring along some crudités to freshen up your Super Bowl spread. I found the most beautiful watermelon radishes at the market last weekend so I sliced them into “chips”, but you could also use celery, carrots, cauliflower, endive, or broccoli.
The recipe below serves 2-4 people so you’ll want to increase the portions if you’re serving a large party. I plan to double the recipe when I make it this weekend and serve it in a small casserole dish for a more traditional layered dip.
Enjoy, and go team! xo
- 1 1/2 cups Cannellini beans (either soaked overnight or 1 15-oz. can), rinsed and strained
- 2 cloves garlic
- 1/2 tsp. chili powder
- 1/2 tsp. sea salt
- 1/4 tsp. ground cumin
- 1/4 tsp. cayenne pepper (optional because it’s spicy)
- 1/4 cup pico de gallo
- 1/2 avocado, diced
- 1/4 cup cilantro leaves
- 1 Tbsp. pepitas
- chopped veggies for serving
- Place beans, garlic, and spices in a food processor and process until smooth.
- Layer bean mixture in the bottom of a glass serving dish and top with a layer of pico de gallo, a layer of diced avocado, and sprinkle cilantro and pepitas on top