I first tasted this simple and delicious bean dip at a book club meeting (where the refreshments never disappoint!). On that particular night, a big bowl appeared right in front of me and I reached forward almost reflexively. I dipped in a chip and the person next to me followed. We both crunched down, then looked at each other, eyes wide. The dip had a creaminess from the beans, along with a fresh brightness and a bit of a kick.
“We sat in the right place…” she whispered.
After doing my part to empty the bowl that evening, I was confident that this would also be a hit at home, So when we went “up north” over spring break, I decided to serve it with my soup dinner, to add some pizzazz and defuse any protests about “boring old freezer food.” With a mere four ingredients, dinner would still be easy, and I was going to get a whole lot more credit!
When we arrived at the cabin I was hit with the unfortunate flashback of my 70’s era blender dying on the prior trip. How could I have forgotten! The recipe called for pureeing the ingredients. What to do…
I handed my husband a fork and told him to start mashing beans. We left the salsa in its natural chunky state and I decided that our “chunky-creamy” black bean dip was every bit as delicious as the original–and only slightly more work. Here’s to low tech food!
Black Bean Dip
- 3/4 – 1 c salsa
- 1 can black beans drained and rinsed
- 1/2 c cilantro, minced
- Hot sauce to taste
1. Mash beans with a fork, then combine with remaining ingredients OR… Combine all ingredients in blender
2. Chill for 8 hrs (if you can wait). Serve with chips.
I started out using home canned salsa. Finally, repeated servings of this popular dip cleared out the pantry and I had to use commercial. Note to self–can extra salsa next fall!
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