Stellar Super Bowl Snacks
4 snacks to serve on super bowl sundaycanada
(Jan.27.12)
3 of 7
Tex-Mex Hot Beef Chili Dip
We’re tipping our culinary hats to the Great State of Texas with a chili dip seasoned with a lip-buzzing blend of spices. Serve with these skinny dippers: Baked Tortilla Chips, Roasted Fingerling Potatoes, Baked Potato Chips
Ingredients
1 tsp canola oil
1 ½ cups/200 g finely chopped yellow onion
2 tbsp minced garlic
1½ tbsp kosher or sea salt
8 oz/225 g extra-lean ground/minced beef
1 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
¼ tsp cayenne pepper
3 tbsp tomato paste/tomato purée
½ cup/120 ml low-sodium, 99%-fat-free beef broth
1 can (14.5 oz/415 g) diced tomatoes
½ cup/120 ml water
1 tsp sugar
1 can (15 oz/430 g) pinto beans, drained and rinsed
3 tbsp seeded and minced jalapeño chile
1 tbsp fresh lime juice
3 tbsp thinly sliced green/spring onion, including green tops, plus 2 tbsp for garnish
3 tbsp chopped cilantro/fresh coriander leaves, plus 2 tbsp for garnish
2 tbsp reduced-fat shredded mexican cheese blend for garnish
1 ½ tbsp reduced-fat sour cream for garnish
Directions
1. In a large nonstick frying pan over medium heat, warm the oil. Add the onion, garlic, and salt. Sauté, stirring frequently, until the onion is soft and light golden brown, about 12 minutes. Add the beef, chili powder, oregano, cumin, and cayenne. Continue to cook until the beef is browned, about 10 minutes. Add the tomato paste/tomato purée and continue to cook, stirring constantly, until all the liquid has evaporated, about 3 minutes. Add the broth and simmer until the broth is reduced to 2 tbsp. Add the tomatoes, including the juice from the can, and the water and sugar.
2. Continue to simmer until the liquid is reduced by half. Add the beans and jalapeño and simmer for an additional 10 minutes. Stir in the lime juice, 3 tbsp green/spring onion, and 3 tbsp cilantro/fresh coriander. Taste and adjust the seasoning.
3. Transfer to a warmed serving bowl.
4. To garnish, sprinkle the cheese over top, scatter the remaining green/spring onion and cilantro/fresh coriander on top, and add a dollop of sour cream in the center. Serve immediately.
5. Dip do-ahead: This dip can be prepared 2 days in advance. Cover and refrigerate. Just before serving, heat until hot in a microwave or on the stovetop in a frying pan, and then garnish.
Nutritional information (per ¼ cup (60 ml) serving)
Calories: 79 • Fat: 2.8g • Saturated Fat: 0.8g • Mono: 0.8g • Poly: 0.3g • Protein: 6g • Carbohydrates: 8g • Fiber: 2g • Cholesterol: 12mg • Iron: 1.2mg • Sodium: 249mg • Calcium: 49mg
Excerpted from Skinny Dips by Diane Morgan.Copyright © 2010 by author. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!