This wonderfully tasty Three-Dip Field has definitely something for everyone! We can pretty much agree that nearly everybody loves Guacamole. And while there is nothing wrong with an all green Guacamole field, this time around we wanted some variety.
Enter the equally delectable flavors of the Black Bean Dip and the Pico de Gallo salsa. And what do you know! The individual dips and the collective Three-Dip Field combo are healthy.
I don’t need to extol the virtues of Guacamole. You already know each and every one of them. The Bean Dip is oh-soooo-good because we added bacon and the smoky flavor of chipotle. You need to try it. And the Pico de Gallo makes for a nice and refreshing contrast. Like I said before, something for everyone.
I am using whipped cream to garnish. You heard that right. Whipped cream is like a blank canvas. Although it is mostly used for desserts in its sweet form, it comes in pretty handy to garnish savory dishes also. Who would have thought! Some sliced pickled jalapenos can represent the players on the field, but you will be the one scoring touchdown!
If you prefer to use sour cream instead, go right ahead!
Also, if the garnish jalapenos are too spicy for you, you can use onion rings or sliced black or green olives instead. And you can always cut back or skip the fresh jalapeno in the salsa and guacamole too.
If you have never whipped cream, I have a few suggestions for you:
- Chill the bowl and the wire whips.
- Whip the cream straight from the fridge.
- Whip the cream over high speed.
- This recipe calls for stiff peaks. You will know because very noticeable ridges form at the bottom of the bowl and form peaks for on the cream. Do not overdo your mixing.
- Add the salt, pepper and garlic powder at the end, but integrate them well with the cream.
This coming Game Day, be the MVP of your Super Bowl party. This Three-Dip Field is not only tasty and easy to make. It is equally appealing to the eye.
Three-Dip Field
Ingredients
- Bean Dip:
- 2 slices chopped bacon
- 1/3 cup coarsely chopped red or white onion
- 2 cloves coarsely chopped garlic
- 2 – 15 oz cans low-sodium black beans
- 1 – 12 oz can evaporated low fat 2% milk
- 1 cube chicken bouillon
- 1/2 tsp chipotle powder
- 1 tsp garlic powder
- 1/4 tsp ground cumin
- Pico de Gallo:
- 4 units chopped, ripe Roma tomatoes
- 1/3 cup chopped white onion
- 1/2 unit fresh jalapeno, seeded, deveined and chopped
- 1 small bunch chopped cilantro
- salt to taste
- freshly ground pepper to taste
- 1 tsp olive oil
- Guacamole:
- 1/3 cup chopped white onion
- 1/2 unit fresh jalapeno, seeded, deveined and chopped
- 1 small bunch fresh cilantro
- 3 units ripe avocados flesh scooped out
- 1 unit lemon, juiced in Mexico, we use the juice of 2 limes.
- 1 tsp olive oil
- salt to taste
- freshly ground pepper to taste
- Garnish:
- 10 slices pickled jalapenos you can also use sliced olives or onion
- 1/2 cup whipping cream chilled
- 1 tsp garlic powder
- salt to taste
- freshly ground pepper to taste
- Tortilla chips to serve
Instructions
- Make the Bean Dip: in a medium saucepan, over medium heat fry chopped bacon until it starts to brown, 3 minutes. Add the chopped onion and cook, stirring, until soft, 2 minutes. Add the chopped garlic and cook for 1 to 2 more minutes, stirring occasionally. Drain one of the bean cans, add the drained beans to the saucepan. Add the other can of beans (including liquid) to saucepan. Add also the evaporated milk, the chicken bouillon cube, chipotle and garlic powders and ground cumin. Stir occasionally until everything boils. Transfer the bean mixture to a blender and blend on high for 1-2 minutes. Return to the same saucepan and cook a bit longer, 3- 4 minutes, over low heat, until dip starts to thicken. Turn off the heat and allow for it to cool down a bit while you make the Pico de Gallo and the Guacamole. The bean dip will keep thickening as it cools down.
- Make the Pico de Gallo: In an medium bowl mix well all the ingredients and season to taste.
- Make the Guacamole: Due to the oxidation of the avocado, the guacamole should be done last. In a medium bowl mix all the ingredients and then mash them using a potato masher. Season to taste.
- Garnish: Place the whipping cream in a chilled mixer bowl. Beat with the mixer on high until stiff peaks form (5-7 minutes) and add salt, pepper and garlic powder, integrating them to the cream. Do not overmix.
- Assembly: Carefully spread the cooled down and thickened bean dip in the center of a lasagna baking pan and spoon the Pico de Gallo to the left and the Guacamole to the right of the Bean Dip. Place the sliced jalapenos on top of the Bean Dip. Fill a piping bag with the savory whipped cream. Pipe the yard markers with the simple hole tip. They don't have to be perfect, just look at mine! Crooked is fun. Change the piping tip to the star tip and pipe rounds on top of the jalapeno slices
- Serve with plenty of tortilla chips.
Recent Comments