Maybe it's the severe drop in temperature. Maybe it's the snow. Whatever "it" may be my hubby and I have been craving spicy food lately. Thai, Mexican, we don't discriminate...I guess it reminds us of warmer times, or just warms us up for the time being!
In addition to eating spicy hot food, we're also trying to keep it healthy. We made chicken tacos in the crock pot (a must for working parents) and I whipped up this super easy black bean dip (orginally obtained from Eating Well, but tweaked to our liking) to accompany them. Although it's not a very aesthetically pleasing dip, it is very versatile: use it as a spread in place of sour cream, or munch with veggies or tortilla chips. It was sooo good with garden-fresh radishes last summer. It's low fat and low cal - a completely guilt-free spread.
1 can black beans, rinsed
1-2 cloves garlic
3 tbsp. salsa
2 tbsp. cilantro, chopped
1/2 tsp. cumin
1/2 tsp. salt
pinch of fresh ground pepper
Sriracha to taste
1 dollop low-fat sour cream (optional)
Add garlic cloves to food processor and mince.
Add the remaining ingredients through the ground pepper to the food processor and process until well blended. Add more salsa if you prefer a smoother texture. Add Sriracha to taste. Stir in a dollop of sour cream, if desired.
Serve immediately or chill in refrigerator for up to two days. This recipe can be whipped up in a matter of minutes and I'm sure your friends and family will love it as much as mine do.
Nutritional Data (including sour cream):
Per tablespoon: 37 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 53 mg sodium; 2 mg potassium.