Tuesday, February 26, 2008

Magic Bullet Bean Dip



Dips are great. But ever since my gluten-free, dairy-free journey began, I have longed for something to dip my tortilla chip in. Gone are the days of my beloved sour-cream based French onion dip, or the cheesy, seven-layer Mexican dip that frequents parties. I love a good guacamole which is naturally gluten and dairy-free (unless you're like my boyfriend and like to put sour cream in your guacamole), but I yearned for something different -- something hearty and garlicy. Thanks to my fantastic Valentine's Day present from my parents, I was able to whip up a simple bean dip.






Magic Bullet Bean Dip

1 can black beans, drained
1/4 cup onion
2 cloves of garlic
1/4 cup roasted pepper
2 tbs balsamic vinegar
1 tsp cayenne pepper

Place all of the ingredients in your magic bullet, or mini-food processor and pulse until desired consistency. I had some majorly large garlic cloves on hand, so mine was particularly pungent (which I like). Eat at room temperature, chill, or warm in the oven and sprinkle with cheese if you're into that type of thing.






3 comments:

Ricki said...

I've seen those infomercials and have always wondered if the Magic Bullet works as well as it does on TV!! Unfortunately, they are outrageously expensive in stores here. But I suppose the dip could be made in a regular food processor, couldn't it? Looks yummy.

Grumpster said...

Now if you only had Smellivision on your blog. Ummmm garlic. I love the lighting on your first photo!

The Good Eatah said...

Absolutely, Ricki! In fact, I think the whole dip would work well without help from a food processor-type-contraction. If you mince the onion, red pepper and garlic -- you'd have yourself a tasty, yet chunky bean dip.

Thanks, Grumpster! I have some neat spotlight-style lights in my place that I decided to use since natural lighting was not an option last night.