Foster’s Market Monthly Recipes

3 Great Dips for the Superbowl!

Fat-Free Black Bean Dip
Makes about 2 cups dip
1 cup dried black beans
1 green bell pepper, cut in half, cored and seeded
3 bay leaves
1/2 cup tomato juice
Juice of 2 limes
1 tablespoon cider vinegar
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
4 scallions, trimmed and chopped
1 reaspoon ground cumin
1 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon red pepper flakes
1/3 cup fresh cilantro

1. Place the beans in a large pot and add water to cover the beans by about 4 inches. Add the green bell pepper and bay leaves, bring to a boil, and cook 1 to 1 1/4 hours, uncovered, until the beans are tender. Remove from the heat, rinse, and set aside to drain. Discard the bell pepper and bay leaves.

2. Place the beans in the bowl of a food processor fitted with the metal blade and add the tomato juice, lime juice, vinegar, garlic, jalapeno, onion, scallions, cumin, chili powder salt, and red pepper flakes and process until smooth. Add the cilantro and pulse several times until the cilantro is roughly chopped. Refrigerate in an airtight container unitl ready to use or up to 5 days.

Southwestern Cheese Dip
Makes about 3 1/2 cups dip
1 cup good-quality mayonnaise
3 cups (12 ounces) grated sharp Cheddar cheese
3/4 cup sour cream or yogurt
Grated zest and juice of 1 lemon
1 jalapeno, roasted, seeded, and chopped
One 4 1/2 -ounce can green chili peppers, diced
1 roasted red bell pepper, peeled, cored, seeded, and diced
4 scallions, trimmed and chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Combine the mayonnaise, Cheddar, sour cream, lemon zest, lemon juice, jalapeno, green chilies, roasted red bell pepper, scallions, salt, black peper, red pepper, cumin, and coriander in a bowl and stir until well blended. Refrigerate in an airtight container until ready to use or u to 5 days.

Mediterranean Dip
Makes about 2 1/2 cups dip
1 cup good-quality mayonnaise
1/2 pound drained, crumbled feta chesse
1/2 cup sour cream
10 pickled pepperocini peppers, stems removed, chopped
8 garlic cloves, chopped
3 tablespoons drained capers
1 teaspoon dried marjoram
1 teaspoon hot sauce (such as Tabasco or Texas Pete)
1 teaspoon freshly ground black pepper
2 tablespoons freshly chopped parsley

Place the mayonnaise, feta, sour cream, pepperocini peppers, garlic, capers, oregano, marjoram, hot sauce, pepper, and parsley in the bowl of a food processor fiteed with the metal blade. Process about 1 minute, until all the ingredients are thoroughly mixed. (Note: The mixture will not be completely smooth because of the feta.) Refrigerate in an airtight container until ready to use or up to 1 week.