I had big plans for Memorial weekend including making this dish but COVID had other plans and I spent the weekend feeling lousy and the next three weeks thank you very much. Alas, me and my family are all well now and I can get back to cooking and baking.

This bean dip is easy to make as it all gets buzzed in the food processor; black beans, cumin, salt, chili powder, lime, red onion, cilantro, and jalapeno. It was enjoyed by all who like beans. I am always on the shy side of spiciness but I think I could have used more. I did not adjust the seasoning before serving, I just went with the recipe. Dorie suggests tortilla chips, beer and friends, I had two of the three.

To see what others made this week head over to Cook the Book Fridays.