I'm sure many of you will be watching Super Bowl this Sunday. That's not my thing at all, but I thought I'd share a recipe I invented for a dip that would be a great addition to your Super Bowl viewing party.
It all started with a can of Northwestern beans, a can of Chipotle peppers in Adobo sauce and basil that had to be used, or would wilt. I decided to make White Bean, Chipotle Pepper & Basil Dip.
15.5 ounce Northwestern beans can, drained, rinsed
1 garlic clove, smashed
hand-full basil leaves
1 Chipotle pepper in Adobo sauce ***
salt & pepper to taste
1 tablespoon olive oil
1 tablespoon water
4 ounces sour cream ***
1. Puree all ingredients in a food processor.
2. Adjust for salt & pepper.
3. Serve with crackers and vegetables.
*** I must confess that I sort of messed up this recipe. Instead of adding 1 Chipotle pepper (like I state in the ingredients list), I added 3. OMG was that spicy! That was the reason for adding sour cream--to try and make the heat slightly milder. It worked a little bit, but my dip is still very spicy. Oh well, you cook and you learn, right?
So when you will make this recipe, and I hope you will because it's really good, use just one Chipotle pepper. This dip can also be used as a spread on sandwiches. I think it'll also be good mixed into hot pasta or even as a "dressing" for potato salad.
Question: other than adding more white beans, how can I lower the heat level of this dip?