My friends and I have a Super Bowl potluck tradition that
started our first year of college when we wanted to watch the halftime show. At
that time, we all lived in a dorm and had zero access to a kitchen, so we used
a combo of innovative dorm room cooking and take out boxes from the dining
hall. My contribution to the potluck was a layered bean dip made from canned
refried beans, cheese, and salsa. It was a surprisingly big hit, so I’ve
continued to make it each year since. This year, I decided to make Moosewood’s
bean dip and salsa for my dish.
The bean
dip is essentially canned pinto beans with some spices, garlic, and tomato all
blended together. It’s very easy to make, but unfortunately didn’t really make
as much as I was hoping it would. Another can of beans would’ve made plenty,
but I was in a time crunch. It was fine though, just a little less food than I
was expecting. Similarly, the salsa was quite simple and very fresh. It was a
fun time with friends and delicious food!
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