February 4, 2011

Super Bowl Sunday

Despite the Jets losing the AFC Championship game, we will still watch the Super Bowl this Sunday because we're Americans. There are still going to be commercials, you know, and this is the only day of the year since I've had a DVR on which that is a good thing. So this year we've invited a few people over and, before and then after my 3-hour chemistry class, I will put together the following spread:
  • Guacamole with tortilla chips
  • Pigs in blankets
  • Sun-dried tomato dip with crackers and veggies
  • Mom's chili
  • Potato chips
  • Beer
The sun-dried tomato dip and veggies are relatively healthy, and the rest is not, but it's Super Bowl Sunday, and that's a great excuse to stuff our faces with junk and a few carrots. Graybeard has filled the fridge with beer, we have more chips than any household should, and the Kosher (aka, dairy-free because of the meat) pigs in blankets, and I'll make the sun-dried tomato dip tomorrow and chop the veggies, then Sunday morning I'll get the chili going in a slow cooker before learning about energy and matter, and then I'll make the guacamole fresh when people start arriving. The Sun-Dried Tomato dip is a super quick and easy dip that you're going to want to try, adapted to be dairy-free from Texas Ties: Recipes and Remembrances from the Junior League of North Harris County, Inc., published in 1997, which was given to me as a gift by my wonderful friends Mary and Lauren when they came to visit me too long ago in Austin. Just about everything I make from that cookbook is amazing, and you would do yourself a favor to get your hands on it.

Sun-Dried Tomato Dip

2 cups drained garbanzo beans (aka, chickpeas) (about one 15 oz can
1 cup drained sun-dried tomatoes, chopped
1/2 cup mayonnaise (I use vegan mayo)
2 tablespoons fresh lemon juice
2 cloves of garlic, chopped
1/4 teaspoon dried basil (or a bit more fresh, if you have it)
1/4 teaspoon ground red pepper

Dump all the ingredients into a food processor and blend until smooth. Scoop the dip into a bowl and chill, covered, for a couple of hours. Garnish with chopped sun-dried tomatoes and serve with crackers (I like cracked pepper water table crackers, but any kind will do), carrots, and celery.

See, easy! Only one note of caution: You need a good food processor for this. A wimpy one will not do.

1 comment:

  1. The Sun-Dried Tomato Dip knocked off socks. So good. Thanks for the recipe.