Monday, January 31, 2011

Bean Dip for a Crowd

We're getting pretty excited around our house ... a certain football game is being played this Sunday. Of course I'm talking about the Super Bowl, but not just any Super Bowl. This Super Bowl happens to have the Green Bay Packers -- Best. Team. Ever. -- playing in it!

Needless to say, I'm planning some yummy eats for the big game. This bean dip would be good for any party, but especially the Super Bowl. Seriously, is it really a Super Bowl party unless some type of nachos are involved? Just keep the main dip safe for you to eat by serving it with lots of toppings on the side -- including cheese for those who can eat it.

And, by the way, you can safely indulge in some cheese during this game. Those cheesehead hats are completely MSPI-friendly! Go Pack Go!


Bean Dip for a Crowd
Source: "Crock-Pot Slow Cooker Best-Loved Recipes"

1-1/2 cups dried black beans
1-1/2 cups dried pinto beans
5 cups water
1 package MSPI-friendly taco seasoning mix
2 tbsp. dried minced onion
3 MSPI-friendly chicken bouillon cubes
1 tbsp. dried parsley flakes
2 bay leaves
1 16-oz. jar thick and chunky salsa
2 tbsp. lime juice
MSPI-friendly nacho toppings
Tortilla chips

Place beans in a large bowl; cover with water. Soak 6 to 8 hours or overnight. (To quick-soak beans, place beans in a large saucepan; cover with water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour.) Drain beans; discard water.

Combine soaked beans, 5 cups water, taco seasoning, onion, bouillon cubes, parsley and bay leaves in slow cooker. Cover; cook on low 9 to 10 hours or until beans are tender. Add additional water, 1/2 cup at a time, if needed.

Remove and discard bay leaves. Ladle half of hot bean mixture into food processor. Add salsa and lime juice. Cover and process until smooth. Return pureed dip to slow cooker; stir to combine.

Serve with MSPI-friendly nacho toppings and tortilla chips.

Tips: Can't find MSPI-friendly bouillon? Substitute 5 cups MSPI-friendly chicken stock for the water and bouillon. And if you want to make this vegetarian, use a vegetarian bouillon or stock. Also, this recipe obviously makes a ton of bean dip. Go ahead and make a full recipe and stick the leftovers in the freezer in individual servings. That way you can indulge when you need a little snack. Just thaw and reheat in the microwave.

5 comments:

Sheila said...

Looks delicious! Once this BLIZZARD passes - I'll be off to the store! :-)

Jessica Quinn said...

Could you please share the brand of taco seasoning mix? ��

Andrea said...

I don't know what kind of store-bought seasoning mix is safe nowadays. However, this recipe is quick and easy: http://www.mspimama.com/2011/05/homemade-chili-and-taco-seasoning.html.

Katie said...

We have had a hard time finding MSPI bouillon, can you tell me where you get yours? Thank you!

Andrea said...

I personally used Better Than Bouillon. It's readily available in many stores.

I found this great round up of allergy-friendly stocks and bouillons over at Natural and Free that might help you out, too. http://naturalandfree.blogspot.com/p/allergy-friendly-bullionsstocksbroths.html