If you’re looking for a tasty and easy dinner party appetizer. I highly recommend dip. No, I’m not talking about the disgusting sour-cream dip with swirls of that random green leafy vegetable your mother used to put out when family was coming over. I am talking about home-made dip made with real ingredients. This dip recipe is easy to make (15 minutes on the stove), has a nice spice to it and tastes delicious with homemade tortilla chips.
I made this dip with two types of beans–black beans and gigante beans, which are the biggest beans you’ve ever seen (think lima beans on steroids). I did this mainly for fun, so if you don’t have gigantes beans, you can experiment with adding another bean, or just stick to 100% black beans. Enjoy!
- 2 cans of black beans (I use Goya brand)
- ½ cup of gigante beans soaked in olive oil (with olive oil, not drained)
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp mashed up dried chipotle pepper
- ¼ tsp oregano (dried)
- ¼ cup water
- Cotija Cheese (shredded/grated on top of the dip)
- Combine all the ingrediants in a small pot and cook on medium heat.
- Stir the ingredients frequently so that the bottom does not burn or stick to the pot.
- The beans should soften and become mushy over time.
- With a potato masher, mash the beans in the pot until the beans are at a nice creamy consistency.
- If you don't have a masher, you can use a fork or pop the beans into a food processor quickly until nice and creamy.
- To make the tortillas...
- PreHeat the oven to 350 F
- Take several corn tortillas and brush lightly with olive oil on one side
- Place onto a cookie sheet in the oven for 5-10 minutes (I remove mine at 7)
- Tortillas should come out when they are nice and crispy and slightly browned. If the tortillas warp in shape while in the oven, simply allow to cool, and break into small pieces and serve as chips.