Creamy Chip Dip
I have learned that I need to be careful about what I call things in my kitchen. For example, my kids both claim that they dislike gravy. However, if I call it something different, like “turkey sauce” they gobble it up and ask for seconds. The same holds true for anything containing beans. Bean dip and hummus both get turned up noses, but call either one a “veggie dip” and they get scooped up with relish.
This black bean dip is one of those re-named projects. While it is certainly a black bean dip, simply calling it “creamy chip dip” attracts the chip monsters from all corners of the house. Because it’s loaded with black beans and little else, I can feel great about this dip as a snack alternative. You can feel free to play around with the basics and add any additional flavorings you prefer. We’ve added a few scoops of salsa to good effect, as well as a few slivers of garlic and some roasted red peppers. More adventurous eaters may want to add a few dashes of tabasco or a chipotle chili to add some heat. In addition to being a great dip, this also makes a great base for enchiladas- either alone or with some roasted vegetables folded in.
Creamy Chip Dip
- 1 1/2 cups cooked black beans (or one 15 oz. can, drained and rinsed)
- 4 tablespoons low-fat sour cream
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
Combine all the ingredients in a food processor and pulse until creamy. Scrape down the bowl at least once to incorporate all the ingredients.
Serve with vegetables or tortilla chips.
Makes about 1 cup of dip.
