Spice up your award show or final four parties with this ultra-flavorful and nutritious Creamy Black Bean Green Chile Dip!
Now that we have the holidays out of the way, we can look forward to the more casual shindigs that winter brings (Acadamy Awards party, anyone?). This Creamy Black Bean Green Chile Dip is so luscious, while at the same time being wholesome and filling. Bring this to your Super Bowl or Final Four party with some tortilla or plantain chips and mini bell peppers for scooping, and you’ll definitely be leaving with an empty bowl!
25 days. That’s how long it’s been since I’ve posted to the blog. Even when I was on maternity leave, the longest I went without sharing a new recipe was like, 13 days, and even then I felt like a huge failure for being inconsistent. The reason for my absence is more complicated than I think I can articulate right now, but the sum of it all equals… burnout. A word you probably hear creatives throw around from time to time and it likely always makes you cringe. I’ve battled with the thought that most people have about my situation, which is that I’m so lucky to be able to stay at home, take care of my daughter, and work in a career that I love without taking off my sweats. While, yes, I am insanely fortunate, there’s a certain level of toxic comparison that comes with the territory of blogging. In short, I’ve been struggling with figuring out what direction I want to take things around here. Do I cater more to what gets me the most page views? Do I stay 100% true to myself at the cost of other people not being able to relate? It’s a lot to think about and I don’t have it all figured out yet, but I’m certainly trying! For now, I would truly love to hear from you regarding what you’ve come to expect from me and what you’re looking for when you open up your browser in search of a recipe. Feel free to connect with me on here, Instagram or Facebook!
Thank you so much to all of you who have been loyal readers and have enjoyed coming here since day one. This is just the beginning for us so I hope you’ll stick around! Happy 2020!
Try my Blood Orange Vanilla Bean Palomas to go alongside!
- 1 14 oz can Cuban style black beans, drained
- 1 14 oz can refried black beans
- 1 4 oz can diced green chiles
- ½ tsp ground cumin
- 2 large cloves of garlic
- 1 tsp sea salt
- ½ cup fresh cilantro
- 1 tbsp olive oil
- ½ lime, juiced
- To the bowl of a food processor, add all of the ingredients except for the lime juice and olive oil. Puree, adding the olive oil with the processor running, stopping to scrape down sides of bowl as needed. Blend until smooth. Stir in lime juice to finish and taste to adjust seasonings. Top with cilantro, lime, chiles and serve with chips and mini bell peppers.