Today’s Crazy Ingredient Challenge is to combine black beans and mayonnaise. To be honest, I voted for both of these ingredients, but that didn’t mean I had an idea.

And then I forgot about it. Taking two vacations back-to-back will do that to you.

When I always have black beans in my pantry and mayonnaise in my fridge it would have been a little inexcusable to skip this event.

Surprisingly, I was able to come up with an idea and make my dish on Sunday! I had game day food on my mind, and even though it was just the boys and me, I still made a perfect dip for watching football from the couch. I took inspiration from a warm spinach dip and added some black beans and southwest spices.

Firecracker was napping (gasp!) while I got the dip in the oven and he woke up just in time to take it out. Turned out the be the perfect distraction mechanism for his post-nap fussiness. He said it looked good and said he wanted to eat it. Of course, I had to take a picture first! Literally, one. I told him it was still hot and he informed me that it was cool now. So, out of the ramekin and into a different bowl to spend a few minutes in the fridge. I think he ate 2 bites; the smart kid really just wanted the chips within his reach. I loved the dip, and will definitely make it again for company. I’m looking forward to my afternoon salty snack this week, now!

This recipe will serve 2-3 people.

Black Bean and Spinach Dip

Ingredients:

• 4 oz cream cheese, softened
• 2 1/2 tbsp mayonnaise
• 3/4 C shredded Mexican blend cheese
• 2 C packed baby spinach
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 tsp chili powder
• 1/8 tsp cumin

Steps:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine all the ingredient until incorporated.
3. Divide dip between two 16 oz ramekins. Bake 30-35 minutes, until dip is bubbly and the top is slightly golden.
4. Serve warm with tortilla chips.

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.