A recipe for Spicy Adobe Bean Dip perfect for football games, tailgating, and husbands who love corn chips.
Lesser known fact about my husband, he’s a glutton for bean dip.
Yup, I’m talking the kind that comes in a vacuumed sealed can and jiggles with the motion of zipping back the lid. Needless to say, it grosses me out. I mean, have you noticed how it sweats?! There have been many of a football game where I’ve watched him devour a can of bean dip like Chunk from The Goonies does ice cream. It was pretty clear once he started licking the can that there was a battle set in front of me.
Husbands, am I right? So with football season upon us, and B’s bean dip craving kicking in, I knew I needed to strike quick.
To figure this out, I decided I wasn’t even going to make a dip anything like the stuff in the can. One, because I don’t know how to make food sweat on its own. Two, I think it involves jello and I’m not okay revisiting the 50’s Aspic recipes. With that, I knew I needed something packed full of flavor but still had that bean dip vibe to it.
I grabbed my favorite beans, Great Northern Beans and started throwing things in the food processor. I took a note from the times I’ve made hummus and started constructing a dip in the same form. For heat, I went with one of my favorites, Chilis in Adobe sauce. Chilis in Adobe sauce always vary in spice, I always recommend starting off with one, and building your way up to the heat you want. To keep the flavor going I went for some lemon juice and taco seasoning. To get that smooth texture I used sour cream and a little olive oil. After combining all the ingredients in the food processor, I had to say, I was shocked. I’m not a bean dip lover, but I loved this. I knew I had a winner on my hands.
With all the pomp and circumstance I had, I brought that Spicy Adobe Bean Dip to its judge. In B’s eyes, there was no way I could create something that outshined his one dip to rule them all. Well, he didn’t stand a chance…nor did the bean dip in the scenario. As he devoured bite after bite with corn chips, I truly felt like the culinary version of Benedict Arnold. A Rambo of the kitchen, if you will.
- 1 15 ounces Great Northern Beans (drained)
- 2-3 Chipotle Chiles in Adobe Sauce
- 2 tablespoons Sour Cream
- 3 tablespoons Crumbled Feta Cheese
- 1.5 tablespoons Taco Seasoning
- 1.5 tablespoons Olive Oil
- 1 tablespoons Lemon Juice
In a food processor, add in the beans, 2 chilies, sour cream, feta, taco seasoning, olive oil, and lemon juice. Pulse until a smooth and creamy consistency. If the bean dip is not hot enough add another chipotle pepper and blend until smooth. Put in the fridge to chill or serve immediately. Serve alongside corn chips.
Last week we were in the aisle of HEB getting ingredients to make Football Sunday recipes. In the middle of the chip aisle, B grabbed his corn chips and headed towards the bean dip cans. In a sudden halt, he stopped, looked at me with sad puppy eyes and asked, “Would you make that bean dip you made last time, please? It was so good!”