Black Bean Dip

It’s time for chips & dip! Tortilla chips & Black Bean Dip, that is.

The first week of May – aka Cinco de Mayo & Mexican food celebrations galore – is the perfect time to indulge in one of my all-time favorite salty/crunchy snacks. Is there anything more addicting or fun to eat than chips & a really good dip? Hello, (organic) tortilla chips & salsa & guacamole 😍.

I think we can all agree salsa & guac are pretty much the best things to ever grace a tortilla chip. They’re my standard go-to’s, but lately, I’ve been having a moment with this bean dip.

Can we take a second to show the humble bean family some love? Whether added to soups, salads, casseroles, or meat dishes, beans can add texture (see Turkey Joe’s for a great example), bulk, and valuable nutrition. They’re low in fat, high in filling protein and fiber, and a good source of various vitamins & minerals.

In this recipe, a can of black beans gets whirled together in a food processor with jalapeno, garlic, red onion, tomato paste, and spices. In just minutes, you have a creamy, mildly spicy dip that tastes great no matter what you’re dunking in it –  tortilla chips, crackers, or veggies all work here! I’m not a fan of super spicy foods, but if you are, simply toss in an extra jalapeño or two to up the heat factor here. Easy peasy.

I’m pretty sure this is going to be the perfect addition to any Cinco de Mayo chip & dip spread. Why settle for a dip duo of salsa & guac when you can make it a trifecta with the addition of this Black Bean Dip? Or go wild and combine all three in a layered dip with all the fixings! Yeah, definitely do that.