This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie and is a great one to make a batch of in advance on the weekends to pack in lunches through the week.
I admit I don’t make my own dips enough and every time I do I wonder why I don’t make them ore often. Dorie speaks of the “delicious convenience” of having canned beans on hand. I’ll add to that by suggesting the delicious convenience of having dips on hand – so useful for lunches with carrot or celery sticks or as a spread in sandwiches – and homemade is always so much better!
This is a super easy recipe with black beans, cumin, chipotle chile powder (I added a touch of smoked paprika to my regular chili powder), lime, red onion and fresh cilantro. It’s made in a food processor – I used my mini processor (< affiliate link but I use this ALL THE TIME!) so it honestly couldn’t be easier. Was good with tortilla chips, carrot sticks and even some cucumber sticks. A lovely addition to lunches this week!
Get the recipe for Dorie Greenspan’s Black Bean Chipotle Dip on page 19 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Simple and tasty – Mardi’s dead right re lunch snacks.
The fun thing with this is, you could also add a little more heat to suit your desired preference. (Thinking of another batch, adding some of those dried chilies we brought back from Mexico…)
So easy and so good…win-win!
this was so good, especially considering how little work was involved! haha.