Happy Friday. What are you getting into this weekend? I’m trying to catch up on rest and projects. And food prep. I’ve got a busy week ahead with a few long days where I’ll need to make sure I have some decent meals and snacks prepped.
I use the term “chips” loosely. There are lots of things that can be dipped: Chips and crackers, yes, but also fruits, veggies, and skewers of meat, fish, tofu, and the like. I mean, heck, you can even dip a sandwich. While working at the space I rent once a month the other day, I was reminded of another old favorite snack: veggies dipped in salsa and guacamole:
At Sunday’s cooking class, I made this Chocolate Black Bean Dip. Typical weird-is-good. It pairs well with veggies like carrot and celery sticks, but it’s also nice on crackers. I ate some leftovers with a sliced apple the next day and have to say, it was fantastic. Similar to black bean brownies, you honestly can’t taste the beans in here.
I need to play with the exact quantities to share in a recipe post, but basically, you combine black beans, melted coconut oil, cocoa powder, cinnamon, vanilla extract, sweetener of choice, and chocolate chips in a food processor or blender and process until smooth.
Speaking of dip recipes, this spicy goat cheese dip and white bean dip on How Sweet It Is both sound amazing. Great reminders I need to get back on the homemade wagon instead of buying my hummus pre-made.
What are your favorite dips?