We’re getting closer and closer to the Super Bowl and I couldn’t be more excited. Dips, chips, cheese, buffalo sauce on EVERYTHING…..it’s a
show down chow down on all things yummy and delicious! Wait, wait, wait, wait. What do you mean, that’s not what the Super Bowl is about?? You mean, it’s not a competition between two people to see who can eat the most snacks to win buffalo wings?!! I’m. So. Confused. And where did this whole football thing come from??! I mean, a leather ball mixed with food and drinks? No! No! No! I think I like my version of the Super Bowl like 10,000 times better. My version includes things like this swirl dip, a spicy, smoky, and sweet dip compromised of a flavorful fruit salsa swirled together with a creamy white bean dip. Let’s be completely honest with ourselves, doesn’t eating a bowl of that sound so much more fun than watching some ball be thrown around a little green field?! By the way, applications for this year’s EATING Super Bowl have already been filled (by me, me and, oh, me!), but we will be accepting applications for next year. Now excuse me while I’m off to practice…..it’s almost game time baby!
- 1 cup diced mango
- 1 cup diced pineapple
- 1 small onion, finely chopped
- 2 jalapeños, diced
- 1/2 teaspoon sugar
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- Cilantro, to taste
- 1 15-ounce can of white beans
- 2 tablespoons olive oil
- Juice of 1/2 a lemon
- 1/4 teaspoon salt
- First make your salsa by combining all the fruit, pepper, onions and seasoning in a medium-sized bowl. A note on the cilantro: I love it and would happily add at least 1/2 a cup, but my husband is not a fan so we did only a few tablespoons.
- Once your salsa is mixed, place it in the fridge while you make your bean dip.
- Using a Cuisinart blend together the beans, olive oil, lemon juice, and salt until it is smooth, about 1 minute.
- To assemble the dip, pick out a serving bowl. Add a few tablespoons of the salsa to the bottom, then top that with the bean dip. Repeat with more salsa, then more dip. Finish off the top with a "swirl"- using a spoon "dig" a ring into the bean dip, then fill the ring with salsa. Top off with extra cilantro, if you so desire.
- This tastes best served immediately, with corn chips (preferably blue corn chips).
- This recipe makes about 4 cups. Nutrition facts are based on 1 cup servings.
- This recipe is vegan, vegetarian, dairy-free and gluten-free.
- Store leftovers in an airtight container for up to 3 days in the fridge.
* Please note: Original comments were, unfortunately, lost in a site update. Apologies to those who had previously commented.