So, let's talk for a minute about how this recipe is very similar to another bean dip recipe here on The Two Bite Club. To be fair, the other recipe uses a different kind of bean, but the basics are the pretty much the same: beans, avocado, salsa, and a little seasoning.
I honestly didn't realize the similarities until after I made this black bean dip, photographed it, and started typing out the recipe. Whoops! I just had to share anyway, though, because you can never have too many variations on bean dip if you ask me. And I scarfed this one down like nobody's business, which means it's def blog-worthy!
I think what all of this means is that it's safe to say I have a love for Mexican inspired dips. My mind and palette go the flavors that I love instinctively, I guess. Beans make an awesome, hearty base for dips, and avocado gives the dip a nice and creamy texture. The salsa brings a little kick, and the cilantro keeps it all bright and fresh. I mean, what's not to love?!
Lately, I've been using carrot chips as my dipping vessel, but, naturally, good ol' tortilla chips are perfect! Do you love bean dip as much as I do? Let me know in the comments below!
Black Bean & Avocado Dip
INGREDIENTS
1 can black beans, drained and rinsed
1 avocado, pitted and diced
1/2 cup medium salsa
1/4 cup fresh cilantro, chopped
1 clove garlic
1 teaspoon kosher salt
INSTRUCTIONS
1. Combine all of the ingredients in your food processor or blender. Process until smooth, stopping to scrape down the sides as necessary. Cover and refrigerate for at least one hour before serving.
2. Top with additional salsa, plain greek yogurt, and fresh cilantro just before serving, if desired.
Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure here.
This sounds amazing!! The perfect summer dip recipe.
ReplyDeleteThanks so much, Amanda! You're so right. PERFECT for summer!
DeleteI could eat this whole thing of dip for dinner and be a very happy girl : )
ReplyDelete