Monday, October 23, 2006

Cerberus, The Three-Headed Dip

So I'm back in black, babies!

Campy horror movie night was a success and a blast and a gorefest and a laughfest, all rolled into one. And man do I have recipes out the ass. Prepare yourselves.

We ended up laughing our way through two different horror flicks, Bloodlust, which features the dad from The Brady Bunch, and The Killer Shrews which is no doubt one of my all-time favorite campy horror flicks. It features dogs with added fur cloaked over their backs to look like "killer shrews." It features an unbelievable amount of alcohol consumption--my friend Mo pointed out, quite brilliantly, that this would make an awesome horror flick for a drinking game... If you drank one shot or a few gulps of beer every time someone in the movie did, you'd be quite lit very very quickly... please note this suggestion. ; ) And it features some of the funniest (and unintentional) one-liners ever ("I don't believe in asking questions, it's against my principles" and "I'll take a dull, alive woman any day"). Much too much fun.

I decked out my apartment to the brim with Halloween decorations (I love Halloween and I've built up a good collection, but I did venture out to the Halloween store for more over the weekend, including a sweet skeleton-hand punch ladle--woot woot).

I also couldn't resist the fake-blood at the store (especially when I checked the ingredients and realized that--apparently--it was vegan), so I of course had to zombify myself for the evening, grossing people out with the blood smeared all around my mouth and in my hair.

And the goodies were plentiful and enjoyed by everyone. As I mentioned last week, I whipped up everything from various dips to veganized witch's finger cookies (which were a success, folks!) to black punch complete with a frozen ice cube hand, so expect lots of recipe gems this week.

To start us off, I shall share with you the Cerberus of chip-dips I made for the party, from the boring to the sublime.

On the boring end of the range was the spicy peanut dip from The Garden of Vegan. I even added extra peanut-butter to the dip, and it still did nothing for me, which was a bit disappointing. It just tasted potently tofu-ish. And clearly other folks felt the same, seeing as it was relatively untouched at the end of the night. I'd stear clear--I'm sure there are plenty of other good dips in that recipe book to make use of instead.

For my second dip, I tried out Courtney's Smoky Chipotle and Black Bean Dip from Fat-free Vegan and it was quite quite good. I consumed way too much of the leftovers while zombied out (no pun intended) in my pjs in front of a movie yesterday in a post-party stupor. I made no variations to the recipe, but it DID end up inspiring me to make my own black bean salsa (whose recipe I'll post in a moment).

Smoky Chipotle and Black Bean Dip

  • 1/3 c. green onion, thinly sliced

  • 2 t. garlic, minced

  • 2 t. cumin

  • 1 - 15 oz. can black beans, drained and rinsed

  • 1/2 c. water

  • 1/4 c. freshly chopped cilantro

  • 2 T. lime juice

  • 1 T. freshly chopped oregano

  • 1 t. chipotle chiles in adobo, pureed

  • 1/4 t. salt


In a small non-stick skillet, sauté the green onions and garlic for 3-4 minutes or until softened. Add the cumin, sauté 3 additional minutes or until fragrant, remove from heat, and set aside. In a food processor or blender, combine the green onion mixture and the remaining ingredients, and puree until smooth. Taste and adjust seasonings as needed, you can also add more chipotle puree if you like spicy flavors. Serve with tortilla chips, crackers, or veggies.

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For the final of the three dips (and my favorite), I whipped up a black-bean salsa of sorts. It turned out SO fricking tasty that it even surprised me, and my friend Joe fiendishly consumed most of it during the course of the night and lavished it with compliments, so I suspect I wasn't the only one who thought so.

Black Bean and Corn Salsa

  • One 15 oz. can of black beans, drained

  • 1/2 a can of corn

  • About 1/2 a 28 oz. can of diced tomatoes (or a 15 oz. can would work just as well, obviously)

  • 3 cloves garlic, minced

  • 1/4 c. chopped cilantro

  • Juice of one lime

Mix all the ingredients together. Let sit for at least an hour so the flavors mingle. Serve.

This final recipe is so fricking simple that you'll be amazed out how good it tastes.

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As for the rest of the week's recipes, I promise to post the finger-cookies recipe sooner rather than later as I suspect some of you may very well be throwing your own Halloween galas this upcoming weekend. So stay-tuned for tomorrow's post.

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