My craving for Mexican/Tex Mex food doesn’t just steadily increase the longer I’m away from America. The incline is exponential, with my appetite growing leaps and bounds each day. The poor tulip-man, who has an aversion to cilantro, cumin, and beans (and thus all the good food), has been suffering through my outbursts of tacos and guacamole in the past few weeks, but can you blame me? What’s a girl gotta do to get a meal tasting remotely of Chipotle while living in Europe? So in our last infamous cooking “hot mess”, Anouk and I cooked up a few Mexican-inspired recipes, this Easy Black Bean Dip being one of them! The thing is, after our day of cooking up a storm, we realized everything we made…was ugly. Don’t get me wrong, it all tasted awesome (can’t go wrong when you have two critical food bloggers in the kitchen), but it was all just…so ugly. This bean dip included. But as the old saying goes, you can’t judge a bean dip by it’s ominous brown color. Because this bean dip is not only insanely easy to make, but it disappears within minutes of serving with a big bowl or tortilla chips! Serve it as a chip dip, slather it onto Huevos Rancheros, or use it as a taco topper. Feeling adventurous? You can even cook your black beans from scratch to infuse even more flavor. Enjoy!
Hungry for more dips and sauces? Try these!
Hidden Spinach GuacamoleYum SauceRomesco SauceBabaga-hummus (Babaganoush + Hummus)Feta Tzatziki SauceHealthy French Onion Dip
