Let me start by painting a picture. Consider the dread of yet another weekend party to attend, a gender reveal, a three-year old’s birthday party, or some other adulting obligation your spouse signed up for after a pitcher of mimosas at brunch. It doesn’t matter that you wanted to go fishing. You’re going to this party, so buckle up.
Then there is the panic.
What appetizer do I bring? Who is going? Do I bring a store bought veggie mix with something resembling ranch dip? Do I have time to make something? Do I bring beanie weenies covered in sugary bbq sauce? Do I bring some other played out party dish that everyone is sick of but no one will admit?
You strive to outdo Luke and his smoked wings or Michelle and Tom’s (they must always be referred to as a pair) frozen meat-product-balls and off-brand grape jelly. There’s just not enough time to prepare a 12lb brisket to go head-to-head. Oh, and there’s the COVID-15 your doctor said you need to lose. Being an adult is awesome.
Well, I have a solution for you!
Enter my black bean dip. It’s made out of beans. A food so great they made a song about it. High in fiber to keep you regular. With chunky fresh vegetables and only a dash of oil, this dip is as healthy and filling as it is delicious. It has a hint of heat to help you sweat out your 5th light beer as you try to drown out the concussive screams of the kids completely trashing the playroom. Your beer is light, and so is this dip, so enjoy without guilt.
What to Black Bean Dip combine with?
Pair this dip with some artisan tortilla chips (we are adults now, remember?) that are the colors of the American flag and you’ll be sure to be invited to the doggy play date as long as you promise to bring the black bean dip. Fried and salty tortilla chips don’t jive with your athleisure look and fad diet? Scoop it with veggies. Really, any scooping implement will do. Just get this black bean and veggie concoction into your mouth and you’ll find something about this weekend shindig to be excited about.
This black bean dip is fast and cheap to make. You probably have the ingredients in your fridge already. Perfect for your next party, pot-luck, or as a side on taco Tuesday. Share it with your friends. Share it with your mom. Don’t share it, I understand. This dip is great tasting and good for you too.
Please let me know how this recipe goes when you make it! Post a picture and tag one of the below social media accounts:
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Rick’s Black Bean DipYum
- Food Processor
- 2 can black beans drained and rinsed
- 3 cloves garlic
- 2 tbsp lime juice
- 2 tbsp olive oil
- 4 sprigs cilantro
- 1/4 Vidalia onion
- 1 tomato
- 2 jalapeno
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 tsp cayenne pepper
- Add 2/3 of beans to food processor with garlic, lime juice, olive oil, cilantro, jalapeno, and spices. Blend to desired consistency.
- Add remaining beans, tomato, and onion and pulse food processor a few times to chop up, leaving some chunkiness.
- Put a sprig of cilantro, diced tomatoes, and some shredded cheese on top for the pretty.
- Serve with tortilla chips or fresh veggies!