I hope you had a good weekend.
Ours was low key. Friday night we went to Hofbrauhaus and had a couple beers and a huge German pretzel. It was a good prep for the real thing in a month. Our son got a kick out of the German band that was playing (always a good distraction for the toddlers out there). We find that taking our son to restaurants these days can be hard so we are always looking for places with something to distract him.
Now to do a total 180 from German food …lets talk about this Smoky Black Bean Dip. Cinco de Mayo is in less than a month and this would be perfect to have at your party. I eat this dip any time of the year but if you need an excuse, there you go. 🙂
The smoky flavor that the chipotle chilies in adobo sauce adds is a nice change from traditional black bean dip.
Black beans are not only healthy (protein and fiber packed) but filling. We eat a lot of black bean dips in my house (like this Baked Black Bean Dip). I saw this recipe in a magazine recently and knew I had to try it. My husband, the taste tester, went out of his way to tell me how good this dip was not once, but twice.
I love dips because they are very customizable to your tastes. I followed this recipe closely (I subbed Greek yogurt for sour cream) but you could easily use more or less of the chipotle chilies in adobo sauce. You could add some chopped tomatoes and avocado as garnish. The sky is the limit with something like this — experiment and have fun with it.
In less than 15 minutes you can have this dip in front of you ready to snack on with a nice cold beer or margarita. Can’t beat that!