Oh my gosh, how did this happen? The regular NFL football season is nearly upon us. Already I’ve lost Hubby to the pre-season games. The opening game is just two weeks away, with Green Bay at Chicago for the Thursday Night Game. There’s only one thing to do to win his attention and that is to make a few favorite game day munchies.
The first time I made this skillet dip, it was part of our Cinco de Mayo feast. I was concerned. Would the dip be too spicy for my extended family? Would there be enough flavor for my heat-seeking guys? Would Hubby eat a dip with cheeses? Guess what – the dip was a hit with everyone. Kiddo and Hubby have been clamoring for more ever since. And what better time to bring out a skillet dip then as part of a game-day munch fest? The up side to football season is that Sundays will become a more casual affair. The down side is that Sundays will revolve around football schedules. Thank goodness that Hubby is willing to record the games. It does give us some freedom. Although if you wait too long, you’ll know the outcome of a game before you even have a chance to watch it.
Avoiding the outcome is actually fun, and challenging. I remember growing up, the Indy 500 was not broadcast live, but tape delayed. It was the one race my Pops and I watched together. So there was no listening to the radio, no watching TV and no speaking with people who might spill the beans. I’m not a racing fan, but I sure do miss watching the race with my Dad and his brothers. It meant a family barbecue. Oh, I can smell Dad’s chicken now . . . But that’s a recipe for another day.
Skillet Chipotle Bean Dip
The Chipotle Bean Dip
20 oz can Whole Pinto Beans
1/2 Onion, Yellow
3 Garlic Cloves
1 tablespoon Olive Oil
3 Chipotle Peppers in Adobo Sauce
1 tablespoon Adobo Sauce
1/2 teaspoon Cumin
1/2 teaspoon Mexican Oregano
Kosher Salt to taste
Black Pepper to taste
1/2 cup Beef Stock
1/2 cup Ro-Tel Fire Roasted Tomatoes
4 oz Cream Cheese
1 cup Pepper Jack Cheese, shredded
1 firm Roma Tomato
1/4 cup Cilantro for garnish
1/2 cup Colby and Monterey Jack Cheese Blend for garnish
Heat oven to 350 degrees.
Drain and rinse the can of pinto beans. Set aside.
Roughly chop 1/2 an onion and peel 3 garlic cloves. Sauté the onion and whole garlic cloves in a about a tablespoon of oil over medium heat. Cook until the onion is just starting to brown, 5-7 minutes. While the onions sauté, roughly chop the chipotle peppers and set aside.
Add beans to the onion mixture, along with the chipotle peppers, adobo sauce, cumin, and Mexican oregano. Season to taste with Kosher salt and black pepper. Add beef stock and bring mixture to a simmer. Let mixture cook for about 5 minutes.
Pour bean mixture into to a blender or food processor and combine well.
Transfer bean puree to a lightly oiled cast iron skillet or an oven-safe baking dish. Blend Ro-Tel tomatoes, cream cheese and shredded Jack Cheese into the bean mixture.
Bake in the heated oven for 20-25 minutes, stirring the dip halfway through the baking period to fully blend the melted cheeses with the beans.
While the bean dip bakes, chop tomato and cilantro for garnish. Set aside.
Remove the skillet from oven. Sprinkle the top with the Colby-Jack Cheese for garnish, leaving about 1-inch of bean exposed around the edge of the pan. Return the skillet to the oven for about a minute or so, just long enough for the cheese to melt on top.
Garnish with some chopped tomatoes and cilantro. Serve with Tortilla Chips for dipping.