Superbowl Cheesy Bean Dip

So I’ve be prepping for Superbowl weekend by trying out various recipes and this one was a hit!  You can make it in the slow cooker to keep it warm throughout the game or on the stovetop like I did.

Ingredients:

1. 1.5 tbsp Butter
2. 1c. Milk
3. 1.5 tbsp Flour
4. 1/3c. Refried beans
5. 4oz. Canned green chilis or jalapenos
6. 1.5c shredded cheddar cheese
7. 1.5c shredded monterey jack cheese
   

   I ended up not adding the corn in the picture because the flavors worked perfectly together!

Directions:

1. Start by making a base for the cheese with a white roux:
   1. Melt the butter in the sauce pan on medium heat 
   2. Add flour and whisk vigourously until blended evenly
   3. Add milk slowly while stirring
2. Turn down to medium low and add shredded cheeses one handful at a time, stirring to mix and melt the cheese
3. Once cheese is added to the roux and melted, throw in your refried beans and canned green chilis (with liquid)
4. Stir until fully combined, about 2-5 minutes.
5. Gets some chips and it’s ready to serve!

Cheesy Bacon Jalapeno Corn Dip

It was the first day of the 2015 and I had to try out this cheesy goodness dip that could potentially go into the Superbowl Food Lineup (plus I got to break in my new Calphalon 10″ skillet by baking things in the oven).  I thought it would be a hit but it ended up being very cream-cheese-y so next time I’d add more other cheeses and halve the cream cheese! It’s loaded up with bacon, jalapenos, black beans, and cheese.  What’s not to like about that?

Try not to eat this thing all at once!

Ingredients: 

8 strips of bacon

1 can of whole kernel corn

1 can of black beans, drained and washed

1 jalapeno, minced with seeds

1/4 red onion, roughly chopped

8 ounces cream cheese

8 ounces of medium cheddar cheese, shredded

salt, pepper, and Cajun seasoning – to taste (about a tsp each or less)

4 ounces of parmesean cheese, sprinkled on top for taste

10 stalks of cilanto, roughly chopped (about 1/4 of a bunch, or to taste)

Directions:

1. Place bacon on a cooking sheet, and stick in oven.
2. Turn oven on to 400 degrees F
   1. By placing bacon in oven while it preheats, the bacon ends up cooking more flat and easier to chop!
3. Cook until slightly crispy.  Remove from heat and set on paper towels to absorb the grease.  Roughly chop the bacon into small pieces.
4. Combine the drained corn, black beans, minced jalapenos, onion, salt, pepper, Cajun seasoning, cream cheese, and cheddar cheese.  Place in the oven for about 10-15 minutes
5. Remove from oven, stir cheeses, and add the bacon and parmesean cheese topping. Back for 5-10 more minutes.
6. Stir one more time and then add the chopped cilantro on top.
7. Serve immediately as dip with tortilla chips or toasted bagettes.