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.

Sunday’s cooking class reacquainted me with the ever-convenient chips & dip combination:

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.

PS: If you want to get your breakfast game on track for the coming week, check out my tips over on the Lady Project Blog for make-ahead, instagram-worthy morning meals.

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?