Football season is in full swing, and game day snacks aren’t always super healthy. But I have a recipe for an amazing dip that you can serve instead of nachos or wings that you can turn to for endless munching, with no guilt whatsoever. There’s no added sugar or fat, it’s vegan and gluten-free, and you can easily customize it to suit your own tastes. Plus, there’s no cooking and it only takes 10 minutes. What could be better?
I was dogsitting a little guy named Doty when I threw this together, and he photobombed one of my pictures. I absolutely love this shot:
Not surprisingly, my 10-Minute Black Bean Dip recipe starts with… black beans. I used one big can (1 lb 13 ounces), or you could use two 15-ounce cans. Drain and rinse them really well.
Here are just some of the other things you’ll need:
You don’t really need to chop any of it, because it’s all going in a blender.
- 1/2 cup roasted red pepper
- 1/4 of a red onion
- juice of 1 lime
- 5-6 pickled jalapeno rings (these are the jarred kind that restaurants serve on nachos. I used them because I had them. If you don’t, you could always buy 1 small fresh jalapeno, but I would remove the ribs and seeds)
- 1 handful of fresh cilantro, leaves and stems.
- 1 teaspoon minced garlic (mine was jarred, if you’re using fresh, use 1 or 2 cloves)
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon Mrs. Dash Southwest Chipotle spice blend (if you don’t have this, you could use cumin or oregano instead, or a pinch of cayenne)
Put it all in your blender, and blend until smooth. Note: this recipe doesn’t have a lot of liquid in it, so if you don’t have a very powerful blender, you may want to make it in a food processor.
That’s it, you’re done!
Confession time: I’m not a football fan, so I didn’t make this for a football party. I made it for board game night with a bunch of friends. But it was a hit nonetheless – lots of compliments!
I brought along a big bowl of veggies: baby carrots, celery, cucumber, and green peppers. The dip was smooth, with lots of bright flavors and just a little bit of a kick from the spices and jalapeno.
I also think it’d be a great spread on sandwiches, or a topping for burritos or tacos. I just like that you can pretty much eat as much of it as you want – especially if you eat with veggies!
Keep it up, David!