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
1-1/2 cups dip
chopped fresh cilantro
crumbled queso fresqco
Plantain chips or tortilla chips, for serving
In This Recipe
In food processor, pulse beans, garlic, yogurt, cumin, chili powder, salt and cayenne until smooth.
Transfer to serving dish; top with pineapple, cilantro, queso fresco and hot sauce, if desired.