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