Dip Night

Homemade guac.

March madness is upon us. There is nothing I like better than sitting on the couch, watching some basketball, and chowing down on some guacamole and chips.  California has some great avocados, so I decided to mix up my own batch, rather than buy some from the store. To make this more of a meal, I decide to add some black bean dip and veggies to the guac and chips.  Dip can make a satisfying dinner.

 

Black bean dip, guacamole, bell peppers.

Both dips were very easy to make. I sauteed onion and garlic in a saucepan, added some canned black beans, cilantro, cumin, red pepper flakes, and some hot sauce. When it was heated all the way through I put it in the food processor and it was ready to go.  I recommend making the guacamole last, so it doesn't start to brown. Again the process was simple, smash up to avocados, with minced garlic, cilantro, lime juice, and a little hot sauce. 

The black bean dip was hardy, with nice smoky flavors from the cumin. The cilantro added wonderful freshness, and the hot sauce gave it just enough kick.  The guacamole was soo fresh, and reminded me homemade is so worth it. Fresh lime juice, cilantro, and creamy avocados. Cut up some fresh vegetables, break open the chips, and dinner is served!

Guacamole

2 avocados, peeled with pits removed

3 cloves garlic, minced

1 lime, juiced

1 bunch cilantro, torn

1/2 tsp hot sauce

1/2 tsp salt

Combine everything in a large bowl. Mash until somewhat chunky consistency is achieved.

Spicy Black Bean Dip

1/2 yellow onion

2 cloves garlic

1 tsp extra virgin olive oil

1 15 oz can black beans 

1 tsp cumin

small bunch of cilantro, torn

1/2 tsp salt

1/4 tsp black pepper

1 tsp hot sauce

Heat oil in saucepan over medium heat. Sautee onion and garlic until onion is translucent. Add black beans, and remaining ingredients. Cook until heated through. Blend in food processor until smooth.