Super Bowl WIAW and Five Layer Mexican Black Bean Dip

I hate that I go to bed early.  Last night I was looking forward to Smash.  It was the season premier.  I was excited. You would think that being excited would lead me to know exactly when this show was going to start.  Nope.  I had no idea until almost 8pm which is when I assumed it was going to be starting.  It actually started at 9pm which is when I typically go to bed.  Thus, no show for me.  It was scheduled for 2 hours and there was no way I was staying up till 11.

OK now that I have that off my chest.  On to my eats for Super Bowl Sunday.  Mr. J decided we should have egg sandwiches for breakfast. I have been going to the gym right at 7 on weekend mornings which means I can go and come back for a joint breakfast. A fried egg with cheese on a English muffin.  OJ and sparkling water mixed drink.

Our big activity for the weekend was a TV purchase.  Both TVs we had are over 10 years old. The big boxed version.  We have been thinking of upgrading for a while but it is hard to get rid of something that works perfectly fine. 

We picked this up and Mr. J was able to set it all up in about 30 minutes. I was impressed. The new TV meant we could now use our new TV stand I got right after Christmas on sale.  The TV was for Mr. J. The stand was for me.  Everyone was happy.

This dip was also for me. It was from a Ellie Krieger recipe I used a few years ago for a potluck.  It was delicious.

The other dish we made was chicken wings so it was good to know this dip is healthy.  I tried to fill up on this as much as possible.  Not hard to do when it tastes so good. I alone ate half of this.  Probably not so healthy when you devour the whole thing.

Five Layer Mexican Dip

by Emily Morris, Adapted by Ellie Krieger

Prep Time: 15 minutes

Cook Time: 8 minutes

Keywords: saute blender appetizer black beans Mexican

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Ingredients (serves 12)

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
• 4 tablespoons lime juice
• 1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

Instructions

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

I hate that I go to bed early. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

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Mr. J got chicken wings.  He made a super good sauce - one of his best yet.  Thank goodness too since chicken prices seemed to have increased quite a bit.

Although we only used one habenero pepper the sauce was still hot enough to numb my lips.  I guess that is a sign for a good wing sauce.