much less than  weeks till the most important football game of the year. soccer lovers are already making plans for the big recreation and those who may want to care less are counting down the times till their weekends are not fed on with it. whether you’re a fan or now not, I think we can all agree that the food makes it worth sitting through a nearly four hour game.

one of my favorite snacks to have all through the huge game are chips and dip. developing up my dad and mom didn’t buy chips very regularly and dip turned into extraordinary, unless it changed into salsa. So whilst game day rolled round it was the one time we were allowed to choose out our favourite bag of chips and dip. I suppose back to the no longer so terrific choice that become available and what kind of it’s progressed over time.

gone are the days where a field of French onion dip sounds attractive to me. in recent times I’m all approximately making my very own dips with substances which might be actual and that i will pronounce. This cheesy Baked Jalapeño Black Bean Dip turned into the right praise to Kettle emblem Avocado Oil Chili Lime Chips.

If there’s a chip or dip round that looks, smells or tastes Southwest or Mexican in flavor, it’s an nearly guarantee you’ll locate me hovering over it and filling my plate with all it’s terrific highly spiced flavor. generally i would have just served tortilla chips with this tacky Baked Jalapeño Black Bean Dip, however after attempting Kettle brand’s Avocado Oil Chili Lime Chips I knew they would make it taste even better.


  • 2 cups low sodium black beans, rinsed and drained
  • 3 ounces low-fat cream cheese, softened
  • 1/2 cup low-fat (2%) cottage cheese
  • 1/2 of a lime, juiced
  • 1/4 cup cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt (or to taste)
  • 4 ounces canned jalapeños, drained and chopped
  • 2/3 cup shredded Colby-Jack cheese, divided
  • 1 jalapeño, sliced into thin rounds
  • 1/4 cup crushed Kettle Brand Chili Lime Avocado Oil Potato Chips


  1. Preheat oven to 375 stages F.
  2. upload all of the components up until the canned jalapeños to a meals processor and purée till easy. Scrape down the edges of the bowl as wished.
  3. Pulse inside the chopped jalapeños and 1/3 cup shredded Colby-Jack cheese (about 3 pulses).
  4. Pour the mixture into a greased baking dish or skillet and top with the final 1/three cup of cheese, slices of jalapeño and overwhelmed potato chips.
  5. Bake for 15 minutes or until the cheese is melted and the dip is bubbly. top with more cilantro and serve with Kettle logo Chili Lime Avocado Oil Potato Chips.

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