Category Archives: Dip

Kick It Up A Notch

I love dips! They are mostly packed with protein and make a very tasty snack, appetizer or side dish, plus they are so simple to make and take seconds to whip up.  This black bean dip took me three minutes to make (seriously, I timed it)!  All you need is a food processor and the ingredients listed below and you are in business! 
 

The dip has a nice kick from the red onion and is amazing to pair with crackers and vegetables.  This dip is also fantastic spread on a wrap or sandwich as a flavorful and healthier alternative to mayonnaise.   The options are endless! 

 
Bean Dip 2


Kicked Up Black Bean Dip

Makes About 1 Cup
¼ Small Red Onion
1 – 15 oz. Can Black Beans, drained and rinsed
1 Tbs. Lemon Juice
1 Tbs. Fresh Mint
1 tsp. Cumin
¼ tsp. Salt
Olive Oil, garnish
Mint Leaves, garnish
Red Pepper Flakes, garnish

In a food processor, pulse all the ingredients together until desired consistency is reached.  Place in a bowl and garnish with mint leaves, a drizzle of olive oil and a sprinkle of red pepper flakes.  Serve cold.


Black Bean Dip 1

Dip Me

This past month, the catering company I work for and helped start (Celebrations), blew up with events!  We have never been so busy, thank G-D!  Between all of the cooking, planning, serving, and arranging I finally had time to sit down and relax a little this week.  I came up with this great dip after staring at a can of cannellini beans for a month after an impulse buy.

One of my favorite ways to eat tomatoes is by roasting them!  Roasting brings out the natural sugars and makes any vegetable become more intense and flavorful.

Wrap a roasted tomato with a piece of roasted garlic and a dash of salt for a taste that will make your eyes roll back! I incorporated these roasted tomatoes with the beans to create a super savory and delicious dip!  

Cannellini Bean and Roasted Tomato Dip

2 C. Cannellini Beans, Canned, drained and rinsed
1 Clove Garlic, Peeled
3 Tomatoes, cut into 6ths
1 tsp. Sage, dried and ground
1 tsp. Red Wine Vinegar
2 TBS. Parsley
4 TBS. Olive Oil (or more till reaches desired consistency)
Salt and Pepper

Preheat oven to 450.  Cut tomatoes and toss with 2 TBS. olive oil, salt and pepper.  Lay on sheet pan and roast in oven for 25 minutes, let cool.  Meanwhile in a food processor, puree the garlic and beans.  Add the tomatoes to the mixture and puree the tomatoes and the rest of the ingredients till smooth.  Add the salt and pepper to taste. 


Speaking of dip…this is my husband trying to dip me at our wedding! Thought you would get a kick out of this! Don’t worry, I didn’t fall 🙂

He recovered nicely with this second dip…