The official flavor of
The Super Bowl
My husband says that Super Bowl Sunday is the day guys wait for all year long.... non stop T.V. and everything you eat is on a chip.
Here's a quick to make (but hearty to eat) snacks to help feed hungry guys.
This is so easy it's embarrassing!
Makes 2 1/2 cups dip
1 (15-16 oz.) can kidney beans (drained but not rinsed)
3/4 cup salsa (any heat)
3 cloves roasted garlic (or more to taste - see recipe below)
Salt and pepper to taste
Pulse everything in the food processor till smooth. Refrigerate to blend flavors.
Serve with chips, pita bread or raw veggies for dipping.
How to Roast Garlic
Roasting makes garlic smooth and creamy, taking the sharp edge off the taste.
You can use tons more roasted garlic in a recipe than you can raw so, if you're a garlic lover but can't stand the bite of too much raw garlic, you're going to love this tasty trick.
You can use roasted garlic in any recipe that calls for garlic.
Rinse a whole head of garlic (or several if you want extra to keep them in the freezer for other uses), drain
and wrap in foil.
Bake in the oven till soft when squeezed - 1/2 hour to 1 hour depending on the temperature of the oven.
The temperature of the oven doesn't matter - any where from 250 degrees to 400 degrees - so you can roast your garlic when you're already using the oven for another recipe. (A head of garlic is so small that you're wasting a lot of fuel heating up the oven just to roast it by it's-self.)
The most efficient way to roast garlic is to roast it when you have meat, something Italian or something Mexican cooking in the oven at the same time. Your whole kitchen will smell like garlic and these cuisines usually have garlic in their recipes anyway so it's a nice match. You wouldn't want to roast garlic in the oven when you're, say, baking banana bread.
You can also roast garlic outside in a closed grill which keeps the garlic smell out of the house.
|Store roasted garlic in a|
canning jar in the freezer
Leave the soft, roasted garlic in the foil to cool.
Use immediately or keep frozen in a wide mouth canning jar. Do not use a plastic bag or container. The garlic smell will work it's way through the plastic and make EVERYTHING in you freezer (including the ice cream) taste of garlic.