Author Notes
This is a fun party dip that hits on almost every flavor imaginable. It's made with black beans and Mexican spices, topped with pineapple (sweet & sour), queso fresco (salty & umami) and a drizzle of sriracha (spicy). As an added bonus, I also tried to combine textures - soft dip, crumbly cheese, juicy pineapple, and crunchy chips for dipping. —foxeslovelemons
Ingredients
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15.25 ounces
black beans
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1
clove garlic
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2 tablespoons
Greek yogurt
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1/2 teaspoon
ground cumin
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1/4 teaspoon
chili powder
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1/4 teaspoon
kosher salt
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1/8 teaspoon
cayenne pepper
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1 cup
chopped pineapple
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1/4 cup
chopped fresh cilantro
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1/4 cup
crumbled queso fresqco
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2 tablespoons
Sriracha
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Plantain chips or tortilla chips, for serving
Directions
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In food processor, pulse beans, garlic, yogurt, cumin, chili powder, salt and cayenne until smooth.
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Transfer to serving dish; top with pineapple, cilantro, queso fresco and hot sauce, if desired.
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Serve with chips for dipping.
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