Dips For Your Game Day Chips!

We hope you've picked up your Field Day Blue or Yellow Corn Tortilla Chips on sale this week for $2.79! At that great price, you can afford to really splurge on the fancy dips. Why not try one of these crowd-pleasing recipes?

Chipotle Black Bean Dip

Ingredients:

  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 1 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup cooked black beans
  • 2-3 chipotle peppers in adobo sauce, chopped
  • Sea salt and black pepper, to taste

Instructions:

  1. Place vegetable broth, celery, and carrots in a small saucepan and bring to a boil. Simmer with lid on until veggies are tender, about 8 minutes.
  2. Place chopped chipotles, 1 cup cooked black beans, garlic powder, cumin, coriander, and cooked vegetables in food processor or blender and pulse, scraping sides occasionally, until well blended with a thick/chunky consistency.
  3. Season with salt and pepper to taste and let cool 20 minutes; this dip is best served at room temperature or chilled.

Guacamole

Ingredients:

  • 3 avocados, ripe
  • 1/4 cup diced fresh tomato (seeded)
  • 2 tablespoons diced red onion
  • 1 teaspoon chopped garlic (one clove)
  • 1 tablespoon fresh squeezed lime juice (half a lime)
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon fresh cilantro, minced (optional)

Instructions:

  1. Slice the avocados lengthwise, remove the pits and scoop the green flesh (discard any brown flesh) into a bowl.
  2. Use a fork to mash the avocado pulp to a chunky texture.
  3. Add the lime juice, garlic, onion, and spices and mix well.
  4. Add the tomatoes and cilantro, mix and serve.

Rustic Artichoke Spinach Dip

Ingredients:

  • 1/2 cup canned or marinated artichoke hearts, drained
  • 2 cups fresh spinach, washed
  • 1 green onion
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon pickled jalapeño peppers
  • 3 tablespoons roasted red peppers, drained and diced
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • Salt and pepper to taste

Instructions:

  1. Mince the artichoke hearts, spinach, jalapeño pepper and green onion.
  2. Place them into a mixing bowl, add the Parmesan cheese, mayonnaise, lemon juice and roasted red peppers, then fold the ingredients together with a spatula.
  3. Season to taste with salt and pepper. Refrigerate until ready to serve.

[Source: Stronger Together]