An email made its way to my inbox a couple of weeks ago reminding me to renew my fantasy football team before draft day.

Unable to believe it was really time for another season, I quickly rejoined the league I’ve been part of for more than a decade and made note to start watching preseason games for player insights before I have to pick players at the end of the month.

A die-hard fan, no NFL Sunday would be complete without snacks. As a home cook, I’m always trying new recipes on the friends and family who spend game days at my house so I have a fantastic spread by Super Bowl Sunday in February.

I tried my first new recipe this weekend for a southwestern layered bean dip that utilizes my favorite spices: cumin and chili powder, with a kick from jalapeño peppers.

It tackled my hunger pangs during preseason action and will be a big hit with my friends when the regular season begins in September.

Southwestern bean dip

1 16-ounce can nonfat refried beans, preferably “spicy”

1 15-ounce can black beans, rinsed

4 scallions, sliced

½ cup prepared salsa

½ teaspoon ground cumin

½ teaspoon chili powder

¼ cup pickled jalapeño slices, chopped

1 cup shredded Monterey Jack cheese

½ cup reduced-fat sour cream

1½ cups chopped romaine lettuce

1 medium tomato, chopped

1 medium avocado, chopped

¼ cup canned sliced black olives, (optional)

Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

Microwave on high until the cheese is melted and the beans are hot, 3 to 5 minutes.

Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Nutrition per serving: 146 calories; 7 g fat ( 3 g sat , 3 g mono ); 12 mg cholesterol; 15 g carbohydrates; 7 g protein; 5 g fiber; 288 mg sodium; 164 mg potassium.

Recipe adapted from


Contact M. Clare Haefner at or (254) 501-7551.

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