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.
2 Comments Add yours
I had a hard time finding a good way to dress up the blob of black bean dip. You have the right idea to serve this up with tortilla. Glad you’re well and back to the cooking mode. Looking forward to see all your dishes.
So sorry to hear you were sick, but so glad you are better! You did a great job of making this dip look appetizing!