Рецепт Best-Ever Southwestern Black Bean Dip
I’ve been making Best-Ever Southwestern Black Bean Dip for years and years. This black bean and veggie-packed dip is fresh and will quickly become a staple in your house!
Picnic season is nearly upon us! Or rather, cook-out season is nearly upon us!
I don’t know about you, but picnics always seem more glamorous in theory than in practice, right? The wind usually picks up at the most inopportune time sending paper plates and potato chips flying, where the heck do you put your drink, back aches, and for heaven’s sake THE BUGS.
A couple weeks ago I took Lincoln outside for his first romp in the great outdoors on one of the first truly gorgeous days of the year. I spread a big blanket out on the crunchy grass in the backyard, brought out a few of his favorite toys, and waited for the magic to happen. Umm, it was nowhere to be found. Sticks littering the lawn under our blanket made it impossible to get comfortable, the wind kept blowing his wee hat off, and I was terrified he’d get a tick from the trees swaying above.
BONK.
Nah, I’d rather snag a spot at the patio table with a stable surface, heavy plate, and not share my meal with an army of ants. Best-Ever Southwestern Black Bean Dip in front of me while dinner’s sizzling on the grill!
This recipe for Best-Ever Southwestern Black Bean Dip is brought to you by Way Back Wednesday! I first posted this awesome chip dip way, way back in the day – only a few months after starting IGE, in fact – and I can’t believe it’s taken me this long to re-post.
A pile of fresh veggies including bell pepper, tomatoes, red onion, and corn join black beans, jalapeno, cilantro, garlic, cumin, and store-bought Italian dressing to make one of the best chips dips – EVER. Mark my words, after one taste you will be shoveling chip after chip piled high with the stuff into your mouth. I made this for my family who came over for pizza night last Friday and every single person remarked how much they loved it.
This chip dip is fantastic made a day ahead of time so whip it up before your next outdoor meal this spring and summer – I promise it’ll become a picnic cook-out staple!
There is seriously nothing to this recipe. Just chop up a bunch of veggies then add some seasonings and salad dressing, and then mix!
You’ll need 1 green bell pepper (I loathe bell peppers but they taste awesome in here,) 1 drained then rinsed can corn (or 1-3/4 cup fresh corn,) 1 drained then rinsed can black beans, and 1 jalapeno seeds and ribs removed. Despite the jalapeno I definitely would not call this dip spicy. My 4-year old nephew gobbled it down no problem!
Also chop up 3 vine-ripened tomatoes and 1/2 red onion.
Add 1/4 cup cilantro (or more or less depending on how much you like cilantro,) 1 minced garlic clove, 1 teaspoon cumin, salt, and pepper.
Finally add 3/4 cup Zesty Italian salad dressing. Gotta be zesty!
Mix everything up then start dunking into the dip immediately with tortilla chips, or pop in the fridge overnight. It’ll still be delicious the next day!
Best-Ever Southwestern Black Bean Dip
Ingredients:
- 15oz can black beans, drained and rinsed
- 15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)
- 3 vine-ripened tomatoes, seeded and chopped
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 1 jalapeno pepper, ribs and seeds removed then minced
- 1 clove fresh garlic, minced
- 1/4 cup chopped cilantro (or more or less)
- 1 teaspoon cumin
- salt and pepper
- 3/4 cup Zesty Italian salad dressing
Directions:
Combine all ingredients in a bowl then mix to combine and serve with tortilla chips. Can be made a day ahead of time.
This chip dip is unbelievably fresh and you can feel good about eating it since it’s packed with veggies, protein, and fiber vs heavy, creamy chip dips. Perfect for when the weather warms up. Enjoy!