With today being Family Day here in Canada for a few of our provinces, and President’s Day in the US, there will be no shortage of get togethers and group dinners. This year, at my gathering, I decided to try my hand at making many of the things I would buy, out of convenience, at the store, at home from scratch. Hands down, the winners, thus far with the early comers to my home, have been my Teroldego and Syrah vinaigrette, and bean dip. Below is my recipe for the bean dip, which I am pairing with a Tempranillo.
Black Bean Dip Recipe
What you’ll need:
- 2 cans of Black Beans
- 1 lemon
- 1 Tsp Chopped Fresh Ginger
- 1/4 of Medium Sized Onion
- 5 Garlic Cloves
- Tsp. Cumin
- 1 Chilli Pepper
- 1/4 Cup Chopped Chives
- 2 Tbsp Vinaigrette
- 1 Tbsp brown sugar
Steps to prepare:
- Empty the cans of black beans into your blender
- Add the lemon juice from 1 whole lemon, freshly squeezed
- Use the chop setting on your blender, with the blender setting set to the lowest intensity and chop the black beans and lemon juice together for 45 seconds
- Add onion, garlic and ginger to the black beans in the blender, and chop again for 10 seconds
- Add cumin, chili peppers, chives, brown sugar and vinaigrette and chop in the blender again, for 15 seconds.
- Then place your dip into a container and let sit in the fridge for 1 hour, to aid the consistency.
Note: blender performance could vary. The idea is to make sure you keep a balance of thickness in your dip, and this is why I elected to use the chop setting instead of the puree setting. You may also find it necessary to manually distribute the items in the blender by using a mixing spoon and giving the mixture in the blender one or two swirls, once you’ve added the items in step 4 or 5 for example. Consistency is the key and we’ve refused to use items like cheese that would naturally aid in the dips thickness, giving you a more healthier Black Bean Dip that will still impress!