Thursday, 28 July 2011

Bean & Salsa Dip

Another simple but very popular dip, and it's always nice to have a dip that isn't based on cheese or sour cream as a contrast to all the ones that are!

If you have any leftover, it can be made into burritos or tacos.

5 cups dip
15 minutes prep time

Bean and Salsa Dip
1 teaspoon cumin seed
2 540 ml (19 oz) tins kidney beans
1 1/2 cups prepared salsa
OPTIONAL: 1/4 cup roasted red peppers or dried tomatoes
1 to 2 teaspoons Dijon mustard
hot sauce to taste

Toast the cumin seed lightly in a dry skillet, then put it in the bowl of a food processor. Rinse and drain the beans well, then add them too.

I used my homemade salsa. Use a prepared salsa that is similarly fairly thin, not one that is thick and full of tomato paste. Add it to the beans along with the red peppers or tomatoes, if using, and purée until fairly smooth but some texture still remains. Taste and add the mustard and hot sauce, adjusting until you have achieved a flavour that makes you happy. That's it! Serve with corn chips.

Last year at this time I made Zucchini Stuffed to the Gunwales and Zucchini Vinaigrette.

1 comment:

Caroline said...

Hi Jenny, Talked to Debbie yesterday and she said this was her favourite dip, with everything, and she could have just eaten it all with a bowl and spoon! Loved it.

Artista Mom