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
- 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
- Preheat oven to 350 degrees F.
- In a large bowl, combine all the ingredient until incorporated.
- Divide dip between two 16 oz ramekins. Bake 30-35 minutes, until dip is bubbly and the top is slightly golden.
- Serve warm with tortilla chips.
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.