For Brian’s graduation spread, I knew I wanted something absolutely delicious, somewhat healthy, and relatively simple to put together…my mind instantly went towards Mexican cuisine.
Brian’s dad brought chicken, Mexican-style rice, and pico de gallo. My mom brought the tortillas, cheese, and some amazing homemade salsa. My contribution was a batch of super simple fajita veggies, homemade guacamole, and this delicious black bean dip.
Oh the black bean dip 🙂
Making this dip brought me back to my college days when two staples in our diet were guacamole and a specific store bought black bean dip…I can’t even remember the name of it, but if I saw the jar I would know it in a heartbeat.
That specific black bean dip was always a hit with everyone, so when thinking of appetizers/components to go with our fajita buffet spread my mind was instantly set on creating a similar dish.
Everyone at the party LOVED the dip!
They dipped their tortilla chips, topped their fajitas, I topped my salads with it and dipped raw veggies into this tasty dip. Oh! And it’s also great by the spoonful 😉
Not only is this dish a crowd pleaser, but I don’t think the recipe could be any simpler…just sayin’. You literally put the ingredients in the food processor and call it a day. Gotta love an easy recipe!
This black bean dip is a definite crowd-pleaser and very easy to prepare. Brian and I love spicy, but you can adjust the spice by adding less hot sauce if you like. Eat it with chips, raw veggie dippers, put it on salads, baked sweet potato, you name it. I really don’t think you can go wrong with this fantastic dip 🙂
Yield: This recipe makes a very large batch, could easily be halved for a smaller group
*If you like your dip more on the “chunky” side, reserve a half cup of the black beans when you process everything the first time through. Once everything is combined, add in the last half cup of the black beans and just lightly pulse so you still have some beans in tact in your dip.
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