A chili dip made with great Northern beans and chili paste is a surefire way to add a healthy and delicious snack to your Super Bowl party spread.
What are you planning for snacks on Super Bowl Sunday? Are you feeling a little defeated with the realm of your guests’ dietary preferences. Tackle the task with something that has broad appeal. Something that’s delicious and works for everyone. I predict this chili dip is going to score at my house. It’s a high fiber, low fat alternative to guacamole and sour cream dips. Are you ready for the blitz? ..it’s gluten free, dairy free, and vegan. Serve it with chips or vegetables, again giving your fans variety and choice. May your food be a uniting force this Sunday.
- 1 Tablespoon olive oil
- 1/2 cup chopped sweet onion
- 1 tablespoon chili paste
- 1 15 ounce can great Northern beans, drained
- 1/2 teaspoon oregano
- 2 Tablespoons vegetable juice
- 1 tablespoon tomato paste
- juice of one lime
- Jalapeno pepper, sliced (for garnish)
In a small sauce pan heat olive oil over medium heat. Add onion and saute until softened about 10 minutes. Add chili paste, beans; stir while remaining over heat 30 seconds. Add in oregano, and heat 30 additional seconds. remove from heat. Stir in vegetable juice, tomato paste, lime juice . Pour bean mixture into a blender or food processor and blend until smooth and creamy. Pour into a serving bowl. Garnish with jalapeño pepper slices. Serve immediately or refrigerate up to 2 days.