Coming out of the pregnancy coma of extreme fatigue and nausea every moment of my life, and my soul nutrition coming from grilled cheese, mac and cheese, cheese pizza and my daily tomato sandwich, I have made it a priority to bring on the veggies. I stared with ranch dip and carrot sticks, then back to my old standard of hummus and veggies, and then I went bold and made bean dip, and dipped veggies, not chips in it.
I know, I know!
I loved the dip, made more and brought it to a friends house, people loved it, and asked how to make it. I felt special and split the beans. Seriously though, I'm sharing a non sour cream, cream cheese or velveta cheese based dip for Diptacular, I may be hung for this!
Black Bean Dip
2 plum tomatoes
A quarter of a red onion
A handful of cilantro
2 cans black beans, drained
1 tablespoon ground cumin
As much hot sauce as you can handle
Place the tomatoes, onion and cilantro into the bowl of your Cuisinart and pulse until well chopped. Add the black beans, cumin, hot sauce, lime juice and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve sliced zucchini and/or with tortilla chips.
We love dips in our house-seriously!
I feel like it would be wrong if I didn't share with you my favorite dip of all time which is the Pioneer Woman's Salsa.
Maybe next year I can share my hubby's BBQ Chicken Dip which is Amazing and velveta cheese based, see I have redeeming qualities.