Okay, I should start off by admitting two things…because we all know lying isn’t very becoming.
1. I don’t really know the first thing about American football. You see, I was raised in an all-girl environment. Dancing was big. Sports? Not so much. I think my mom started wondering what planet I was from when I picked up playing Ultimate Frisbee with great enthusiasm in high school. I watched my first Superbowl when I was a freshman in college. Even now, I’m way more interested in the commercials (probably because I don’t actually know what is going on in the game) and in the food.
2. I have no problem what-so-ever with eating copious amounts of onions in one sitting. None. Especially if everyone else has the same opportunity to consume onions that I do. Everyone seems to worry about stinky onion breath but, who really cares? Besides, onions are really good for you. They contain thiosulfinates, which have antimicrobial properties (with ability to zap things like E. Coli and Salmonella), are believed to help regulate blood sugars, and may help inhibit tumor growth.
This dip is one that D brought to our relationship. His parents are notoriously good at providing snacks so no one starves. I remember when we rode the STP back in 2007…when we arrived in Portland after a long, long bike ride from Seattle, D’s parents had snacks all ready to go. Cheese, crackers, chips, dips. After two days of Clif Bars and Hammer Gel, we could not have been more thankful to see real, snacky food!
I especially like this dip because it’s simple to make and really very good for you. Plus, the onions add an addictive crunch. We’ve served this at parties and watched guests devour the entire bowl of dip, ignoring other available food. It’s that good.
Black Bean Dip
- 2 cans black beans, drained and rinsed
- 3 pickled jalapeños (about 3 T diced)
- 2 T lemon juice
- 1 t salt
- 1/4 c stock (chicken or veggie)
- 1 small red onion, diced
- 1 T chopped cilantro
Combine the beans, jalapeños, salt and lemon juice in the food processor. Add the stock and pulse until incorporated. Stir in diced onions and cilantro.
If you don’t have a food processor, you can probably mash up the beans using a potato masher. The consistency will be different, but it will still taste good 
Tags: appetizer, black bean dip, black beans, cooking, corn chips, dip, food, food processor, jalapenos, onions, snack
October 11, 2008 at 12:37 am
Sounds good. I probably would add some mild green chiles. Oh and on another note, I make a similar “soup” that calls for two cans of whole black beans and I have found that one can of refried black beans and one can of whole black beans is perfect. No need to process and you still get some whole beans…which for the soup adds a bit of texture. But anyhow, the refried black beans are great. I find them with lime around here which adds a bit of dimension to the flavors.
Happy eating!
October 11, 2008 at 8:39 am
Looks wonderful – perfect for snacking
October 18, 2008 at 11:55 am
I like the sound of a black bean dip. It looks good!
December 31, 2008 at 10:58 am
Bean dip is my secret addiction. It’s the perfect appetizer and everyone eats copious amounts of it. I like to match it up with Trader Joes blue corn tortilla chips.
February 6, 2010 at 2:13 pm
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