November 1, 2014

Creamy Black Bean Avocado Dip


Happy weekend friends! I'm extra giddy to watch football this weekend because my Larry Fitzgerald jersey just arrived in the mail - eeeeee! Fitz and Tony Gonzalez are tied for my favorite NFL players of all time, so it was about time I got one of their jerseys to show my love. They're both crazy amazing players and seem like all-around awesome human beings. In the wake of my giddiness, I got inspired to make a new snack to munch on during the games. I quickly decided on a healthy, flavorful black bean dip. Bonus? It only takes 5 minutes to throw it together... 5 minutes! Blending avocado with the black beans makes it so creamy and luscious - perfect for scooping up with your favorite chips. What I love even more is there are so many possible flavor variations. Chipotle for a smoky kick, nutritional yeast for a cheesy flavor, cayenne to heat it up, or cilantro and lime for a different flavor profile. Game ON! :D


Vegan, gluten-free
Inspired by Cookin' Canuck

Ingredients
15 oz. can black beans
1 avocado
1/2 cup salsa (I use roasted tomato with chipotle)
1/4 cup water
1 clove garlic, minced
3/4 tsp. cumin
1/8 tsp. salt, more to taste
Optional: nutritional yeast, chipotle, cilantro, lime, jalapeno, cayenne, etc.

Directions
Rinse and drain black beans. Set aside about 1/2 cup of the beans.
Place remaining beans and all other ingredients in a blender or food processor.
Blend until it reaches desired texture*. Taste and adjust seasonings if necessary.
Place in a bowl and stir in the remaining black beans.
Garnish with cilantro, nutritional yeast, etc. if you wish. Great served warm, cold, or room temp!

*Note: If your blender isn't great (ahem, ours) you may need to help it along, stirring with a spatula to get it going. You can also add a touch more water if needed.

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8 comments:

  1. Speaking of...I need Larry to have a big game today! Can't wait to make this for the boys! You had me at those tortilla chips (my fave brand!), and the dip is a nutritional bonus!!!

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    Replies
    1. Larry's the best :) Hope the boys gobble it up!! I can try a different one if they don't approve ;)

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    2. I loved this recipe and so did the folks I served it to. I made a slight change and added cayenne pepper; about the same amount as the cumin(funny story--I thought I was measuring cumin but it turned out to be cayenne).

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    3. Hi Doreen! HA! So funny - glad it still worked out! It's a pretty forgiving recipe :) Fantastic to hear you all enjoyed it. Thanks so much for the message!

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  2. I'm trying to use cooked black beans and have to ask......do I just substitute the same amount (15oz) or would it be a different amount?

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    Replies
    1. Hi Rich! Yep, should be the same amount. It's also about 1 1/2 cups of beans if that makes it easier! Hope you enjoy :)

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  3. In the directions, you forgot to say when to add the avocado. Just a heads up.

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    Replies
    1. Hi! That's part of the second step where it says "Place remaining beans and all other ingredients in a blender or food processor." :)

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