This recipe is for a Wholly Half-Time Dip that serves 15 people. It consists of sautéed bell peppers, onions, black beans, jalapeños and cumin blended together and layered in a baking dish. Before serving, the bean mixture is topped with Wholly Salsa, shredded cheese and Wholly Guacamole. Sour cream is piped over the dish in lines to resemble a football field with goal posts added for decoration. The dip is served with tortilla or pita chips.

1. Wholly Half-Time Dip (Serves 15)
Ingredients:
1 Tbsp butter
1 small red bell pepper (1/2 cup)
1 medium onion, chopped (1/2 cup)
2, 15-oz cans black beans, rinsed & drained
1-2 tsp fresh chopped jalapeno peppers
½ tsp ground cumin
1 cup Wholly Salsa
2 cups Cheddar or Colby cheese, shredded
7 oz Wholly Guacamole – spicy or classic flavor
½ cup low fat sour cream
1 cup fresh cooked or pre-prepared fajita strips
(chicken or beef)- chopped (optional)
Baked flour tortillas or corn tortillas
Instructions:
1. Melt butter in 10” skillet until sizzling: add red pepper and onion. Cook over medium heat, stirring occasionally
until onion is softened (3-5 minutes). Stir in beans, jalapenos, and cumin. Continue cooking until heated. (2-3
minutes).
2. Transfer 1 cup of the bean mixture to a food processor or blender, cover and process on high until smooth,
approximately 30 seconds. Return blended mixture to remaining bean mixture and stir. Spread bean mixture
onto an 11”x8” baking dish. Cover and refrigerate 2 hours or overnight.
3. Just before serving, layer Wholly Salsa, cheese and Wholly Guacamole over the bean mixture. Smooth
guacamole out evenly.
4. Spoon sour cream into a zip-style plastic food bag, Snip off a small corner and pipe sour cream “lines” over the
guacamole to resemble yard lines on a football field. Create goal posts with popsicle sticks or skewers and string.
5. Serve with Tortilla or Pita chips.