Each month, the hosts at the RV park next to my house hold a potluck and this one fell on the day before Independence Day. I wanted to make a fun red, white and blue dish, that was of course vegan.
I thought about making a pudding pie, with vanilla pudding, blueberries and strawberries to get my red, white and blue fix, but I didn't want to be face with having to take any leftover dessert home. I'm trying to stay healthy this summer! That's when I remembered the recipe for a black bean dip that was given to me by a friend a few years ago during the Christmas holiday! My idea soon came together, with salsa for the red, blue corn tortilla chips for the blue, and smoky white bean dip for the white!
|Red, White & Blue|
I tweaked the recipe just a little bit here and there and I have to say, this dip is good! I'd especially recommend using big, yummy blue corn tortilla chips for the dipping part.
I topped a jar of store-bought salsa with fresh diced tomatoes, because I haven't had much time to work in the kitchen, so store-bought was the quickest, easiest root for me to take to get everything done before the potluck. I like to make the bean dip, whether you're using black or white beans, the night before to let it sit in the fridge overnight to really give the lime, cumin, garlic and smoky paprika flavors a boost! This dip comes together in a matter of minutes after it's whirled to a delicious smooth texture in the food processor.
|White beans and smoked paprika are a perfect pairing of flavors.|
• 1 16 oz. can of white beans
• 2 tablespoons of extra virgin olive oil
• 1-2 cloves of garlic (I go with about 2 or 2 1/2, because I REALLY like garlic!)
• juice of one lime, or juice of 1/2 a lime if it's a really big lime and add more if you want more of a lime taste.
• salt & pepper to taste
• 1 teaspoon ground cumin
• a dash of chili powder, cayenne pepper and coriander (These are optional, but highly recommended. This mix of spices and herbs really help bring out that smoky flavor and compliments the white beans well!)
• a healthy dash of smoked paprika, plus another sprinkle for garnish
This dip is also great topped with fresh cilantro, I just didn't have any on hand in the kitchen.
- Add all of the ingredients to a food processor and process until smooth.
-Garnish with another sprinkle of smoked paprika, serve along with blue corn tortilla chips and salsa.
Again, Happy Independence Day and be sure to rock some red, white & blue and beans too!