A few months ago, when I was in Dallas for work, my coworkers and I had dinner at a fun Mexican restaurant. I honestly don’t remember much about the food, except for the drinks and the delicious, creamy black bean dip that came with the chips and salsa. I’m pretty sure I ate my weight in chips and dip that night!
I’ve been wanting to recreate that specific bean dip for five months, and I finally got around to it today. And to be completely honest, I just started with a can of black beans and added a little bit of this and a little bit of that. Don’t you love it when that method works out in your favor?
This little concoction of mine is pretty amazing (as evident by the very small amount of leftover dip sitting in my refrigerator). After taking the above picture, another brilliant idea came to mind…
…black bean dip nachos! My plate of nachos was made up of baked tortilla chips, black bean dip, picante sauce, goat cheese, avocado, and onions. So unbelievably delicious and filling.
Creamy Black Bean Dip
1 15 ounce can of low sodium black beans, rinsed
1/2 cup of water
1 tablespoon lemon juice
1 1/2 tablespoons nutritional yeast
1 heaping teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
Combine all of the ingredients in a blender and blend until smooth.
A couple of other things worth mentioning…
In an effort to bring some variety to my workouts, I signed up for a hip hop dance workout class at my gym. So my next four Monday evenings will be spent breaking it down and shaking my bootay! This should be a really interesting experience!
My little sister got into a medical school in Georgia! I’m so incredibly proud of her. She’s going to make an amazing doctor! Love you, Aek!!!