Five dip recipes for your Super Bowl nacho bar
Central Mexican Guacamole
Makes 2½ cups
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Too many guacamole recipes are a muddle of flavors. Diana Kennedy, an authority on Mexican cuisine, uses just a handful of traditional ingredients to allow the dish's simple flavors to be the focus. Mashing the cilantro, chilies, and onion in the same bowl as the avocados keeps their flavors in the food, not on the cutting board. We were surprised that we never missed the lime juice.
4 tablespoons finely chopped fresh cilantro
1 to 2 serrano chilies, stemmed and finely chopped
2 tablespoons finely chopped white onion
Kosher salt
3 ripe avocados, halved and pitted
1 pint (10 ounces) grape tomatoes, finely chopped
In a bowl, combine 2 tablespoons of the cilantro with the chilies, onion, and ½ teaspoon salt. Mash with the bottom of a dry measuring cup until a rough paste forms, about 1 minute. Scoop the avocado flesh into the bowl and coarsely mash with a potato masher or fork. Stir in half of the tomatoes until combined. Taste and season with salt. Transfer to a serving bowl and sprinkle with the remaining cilantro and tomatoes.
Hummus With Chipotle Black Beans and Tomato Salsa
Connie Miller of CB Creatives
Hummus With Chipotle Black Beans and Tomato Salsa
Makes 4 to 6 servings
Family-owned Shlomo & Doron in Tel Aviv's Yemenite Quarter is famous for its hummus, both classic and unconventional. The eatery's Mexican-inspired hummus led us to create our own version. For ease, we use canned chickpeas to make the base, but first we simmer them with a little baking soda, which softens the legumes along with their skins so they break down into a perfectly smooth puree. Processing the chickpeas while warm for a full three minutes also helps achieve the finest, silkiest consistency.
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Serve with warmed flatbread and, if you like, additional chips.
Three 15½-ounce cans chickpeas, drained with 2 cups liquid reserved
1/4 teaspoon baking soda
Kosher salt and ground black pepper
15½-ounce can black beans, drained with 2 tablespoons liquid reserved
8 tablespoons lime juice, divided
1 tablespoon ground cumin
1 chipotle chili in adobo sauce, plus 1 teaspoon adobo sauce
½ cup finely chopped fresh cilantro, divided
½ cup tahini
1 cup cherry or grape tomatoes, finely chopped
½ small red onion, finely chopped
1 jalapeño chili, stemmed, seeded, and minced
2 cups tortilla chips, roughly crushed
In a large saucepan set over high heat, combine the chickpeas and their 2 cups reserved liquid, the baking soda, ½ teaspoon salt, and 3 cups water. Bring to a boil, then reduce the heat to medium and cook, uncovered and stirring occasionally, until very tender and the chickpea skins begin to fall off, 15 to 20 minutes.
Meanwhile, in a food processor, combine the black beans and their 2 tablespoons reserved liquid, 2 tablespoons of the lime juice, the cumin, chipotle chili and adobo sauce, and ¼ teaspoon each salt and pepper. Process until smooth, scraping the bowl as needed, 20 to 30 seconds. Add ¼ cup of the cilantro and pulse 2 or 3 times to combine. Transfer to a medium bowl, then taste and season with salt and pepper; set aside. Wipe out the food processor.
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When the chickpeas are done, drain them in a colander set in a large bowl. Reserve ¾ cup of the chickpea cooking liquid; discard the remainder. Let the chickpeas drain for about 1 minute, shaking the colander to drain as much liquid as possible. Add the warm chickpeas to the processor along with ½ teaspoon salt. Process until completely smooth, about 3 minutes. Add the tahini and continue to process until the mixture is lightened and very smooth, about 1 minute. Scrape the sides and bottom of the processor bowl. With the machine running, add the reserved cooking liquid and 4 tablespoons (¼ cup) of the remaining lime juice, then process until well combined, about 1 minute. Taste and season with salt.
Transfer the hummus to a shallow serving bowl. Spread the black bean mixture on top in an even layer. Wipe out the bowl used for the black beans, then add to it the tomatoes, onion, jalapeño, the remaining 2 tablespoons lime juice, and ¼ teaspoon salt; stir to combine.
Distribute the tortilla chips over the black-bean layer and spoon the tomato salsa on top. Sprinkle with the remaining ¼ cup cilantro and serve immediately.
Salsa Fresca
Connie Miller of CB Creatives
Salsa Fresca
Makes 2 cups
This classic fresh salsa fresca highlights the natural sweetness of tomatoes, balanced by the sharpness of red onion and a hint of heat from jalapeño. A touch of vinegar adds brightness, while a drizzle of olive oil lends a silky finish, making it perfect for scooping with chips or spooning over grilled meats.
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1 pound ripe tomatoes, cored and finely chopped
3 tablespoons finely chopped red onion
¼ cup lightly packed fresh cilantro, chopped
1/2 jalapeño chili, stemmed, seeded, and minced
2 teaspoons white vinegar
2 teaspoons extra virgin olive oil
Kosher salt
In a medium bowl, stir together the tomatoes, onion, cilantro, jalapeño, vinegar, oil, and ½ teaspoon salt. Let stand at room temperature for 15 minutes. Using a slotted spoon, transfer the salsa to a serving bowl, leaving behind the liquid. Taste and season with salt before serving.
Ancho Chili Salsa Roja
Connie Miller of CB Creatives
Ancho Chili Salsa Roja
Makes 1½ cups
Fresh tomato, garlic, and shallot complement the earthy, smoky notes of ancho chilies. Use the salsa as a dip for tortilla chips, spooned onto tacos, or in a marinade for beef, pork, or chicken.
3 medium ancho chilies, stemmed, seeded, and torn into pieces
1 large garlic clove, smashed and peeled
1 medium shallot, roughly chopped
1 medium vine-ripened tomato, cored and roughly chopped
2 teaspoons white sugar
Kosher salt
In a 12-inch skillet set over medium heat, toast the chilies, pressing them with a wide metal spatula and flipping once or twice, until fragrant and a shade darker in color, 2 to 4 minutes. Transfer to a medium bowl and pour in enough boiling water to cover them. Let stand until softened, about 10 minutes.
Drain the chilies and discard the soaking liquid. Transfer to a food processor or blender. Add the garlic, shallot, tomato, sugar, ½ teaspoon salt, and ½ cup cold water. Process until finely chopped and well combined, about 20 seconds, scraping sides as needed.
Transfer to a small bowl, then taste and season with salt before serving.
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Salsa Macha
Makes 1 cup
Dark, rich salsa macha is oil-based and derives its deep, earthy, smoky flavor from toasted dried chilies, garlic, and a combination of nuts and seeds. Some versions are well blended to fully integrate the ingredients, but this one is chunky with chopped peanuts and whole sesame seeds.
Salsa macha keeps well in the refrigerator, but bring it to room temperature before serving.
3/4 ounce guajillo chilies (4 medium), stemmed and seeded
1/2 ounce ancho chilies (1 or 2 medium), stemmed and seeded
1 or 2 chipotle or morita chilies, stemmed and seeded
1/2 cup extra virgin olive oil
1/3 cup salted roasted peanuts, chopped
1½ tablespoons sesame seeds
1 medium garlic clove, finely grated
Kosher salt
2½ teaspoons coconut vinegar or cider vinegar
In a 10-inch skillet set over medium heat, toast all of the chilies, turning occasionally with tongs, until fragrant and just a shade darker in color, about 2 minutes. Transfer to a blender and cool for about 5 minutes.
Blend the chilies until finely chopped, 30 to 60 seconds. Transfer to a small saucepan and add the oil, peanuts, sesame seeds, garlic, and ½ teaspoon salt. Cook over medium heat, stirring often, until fragrant and lightly toasted, 3 to 5 minutes.
Off heat, stir in the vinegar. If serving right away, transfer to a small bowl and let cool; if storing, transfer to an airtight container, cool, and refrigerate for up to 2 months (bring to room temperature before serving).
Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to 177milkstreet.com/globe. Send comments to
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