Recipe of the Month: Cowboy Chic Black Bean Dip

What is your go-to for game day? If your spread includes jarred salsa and a tub of pre-made dip, served with a side frozen wings and a store-bought pizza, know that it does not have to be that way. You can have a tasty, homemade dish in just minutes.

With a few hearty pantry staples and a handful of fresh flavors, Cowboy Chic Black Bean Dip can transform you from second-string to the Most Valuable Player. A real crowd-pleaser, Cowboy Chic Black Bean Dip is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available in Fall 2018.

Cowboy Chic Black Bean Dip    

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Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup diced tomato
  • 2/3 cup bottled picante sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Chili powder
  • 1 can black beans (drained and washed)
  • 1/4 cup Monterrey jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 3 tablespoons Tabasco-if desired

Instructions

  • Heat oil in skillet.  Add onion and garlic, and sauté until tender.
  • Add tomato, picante sauce, chili powder, cumin, and black beans to skillet.  Cook 5 minutes or until thick, stirring constantly.  Remove from heat.
  • Partially mash mixture with a potato masher.  Add cheese, cilantro, and lime juice.  Stir until cheese melts.
  • Serve warm with tortilla chips.

After you make Cowboy Chic Black Bean Dip, share a photo on social media using #JLOCookbook.

JLO Summer Wrap-Up

In just a few days, the Junior League of Omaha will be kicking off its 98th year with the first General Membership Meeting. It has been a busy summer for our League filled with training sessions, committees kicking off their projects and fundraisers and meetings to gear up for the upcoming year.

Many of our members have already been hard at work throughout the summer donating their time to various projects. In July, many members volunteered at the Color Run during packet pick-up and on race day at water and color stations throughout the race course.

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Done-In-A-Day partnered with FITGirl, Inc. and provided volunteers for the FITGirl Empowerment Camp for girls ages 8-14. Junior League of Omaha members were assigned a group of girls and assisted them through activities during the day that included focusing on fitness, good eating choices and group team building activities.

Project shifts have also started with volunteers sorting books for A Book Of My Own and getting backpacks ready for distribution through Project Hope Pack. In addition to all of the volunteer opportunities for our Active Members, the League is also excited to welcome 92 New Members to our organization this year.

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Each year, the incoming President is tasked with choosing a theme for the League year. For 2016-2017, our President, Chaley Chandler, selected the theme of “Giving Back is Always in Style.” Giving back is just one part of the mission of The Junior League of Omaha and voluntarism has always been second nature to our members. All of our League Members share many different strengths that make make an impact on each other and our actions. Our members gain training and knowledge from both our General and Committee meetings, and also from each other. Supporting other League Members, learning from each other and giving back to one another are all of the keys we’ll need to have a successful year. Our mission and our relentless act of giving back to the community and to each other will always be in style! You’ll be seeing this year’s logo all year long to help serve as a reminder of the one goal we all are working towards.

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As fall rapidly approaches, there’s even more exciting things to look forward to beginning with Barn Bash on September 9th. There will be salsa and guacamole tasting, a nacho bar and BINGO! The League will also be hosting the American Girl Fashion Show Grand Finale on October 8th and 9th at Shadow Ridge Country Club. Please join other League Members as we commemorate the Fashion Show and how it has created shining stars out of both children and adults. Rounding out the season is the seventh annual Big Red Block Party on November 5th. Watch the Nebraska vs. Ohio State football game on multiple big screen TVs while enjoying tailgate-themed faire and the opportunity to bid on a wide variety of silent auction items. Finally, Our Cookbook Committee is also hard at work and needs your submissions. If you have any great recipes to share, please visit www.JLOCookbook.com.

Cooking for a Crowd

Cooking for 20 can be tricky, but every month Junior League of Omaha Board of Directors take on the challenge of providing dinner for a monthly Board meeting. When it came time for New Member Chair Bethany Banister and Communications Chair Melissa Carlberg to take their turn, they were confident the Junior League’s Toast to Omaha cookbook would be the perfect resource – and would build excitement for the upcoming release of the League’s new cookbook, to be released in conjunction with our 100th anniversary in 2019.

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“We thought soup would be a crowd-pleaser, and also figured it’d be fairly easy to transport and keep warm,” says Melissa. “Bethany and I got together, picked out some recipes that looked delicious and started planning a couple weeks before the meeting.”

Melissa made the following soup recipes:

  • Curried Pumpkin Soup, page 49
  • Upsteam Brewing Company’s Smoked Gouda Beer Soup, page 59
  • Italian Vegetable soup, page 55

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For a side, Bethany chose Ron’s Wheatfield Cornbread, page 182, and for dessert, gave Very Rich Everything Bars, page 214, a try.

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“The cornbread was super easy,” says Bethany. “I do have a suggestion for the dessert, though. Use creamy peanut butter instead of crunchy for both the base and the fudge topping. I also used salted nuts, even though the recipe called for unsalted. It seemed to cut down the richness a little!”

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Final consensus? Everything was a hit! The sausage soup was nearly gone and the beer cheese soup reheated wonderfully.  

“The Italian vegetable soup was a fairly quick, easy recipe and you can even save some time by eliminating the chopping and buying frozen spinach and carrots,” says Melissa. “I’d definitely make it again. In fact, I’d make them all again. I especially liked the Upstream beer cheese soup. I used a cheddar to supplement the Gouda, simply because it was a bit more economical for a double batch.”

Both Bethany and Melissa agree that the dinner was a success; board members all tasted several Toast to Omaha recipes for the first time and everyone seemed excited to make them again! Hopefully, it got members thinking about what they can submit for the next Junior League of Omaha cookbook!

The Cookbook Committee is currently planning for the upcoming edition, A Century of Serving, and looks forward to hosting tasting parties beginning this summer to choose the entries for the anniversary cookbook. Be on the lookout for recipes you’d be interested in submitting – and if you’d like one of the special edition Junior League of Omaha aprons, orders will be available soon at jlomaha.org.