Remember me?! Leeann’s Yellow Kitchen is back in action! I’ve been spending plenty of time in the kitchen over the last year and a half since my last post (YIKES, it’s been a while) but I haven’t had a ton of time to blog about it.
Nine months ago my perfect little future sou chef entered this world! Meet Delaney Joy, this was moments after she was born. Best day of my life!
And now at 9 months:
Life is a lot busier and SO much more fun with her around! And just like her mama she loves to eat. 😉
As far as the recipe goes… I cannot believe I just learned about this magical thing called chocolate hummus two days ago. I literally love it so much that it’s brought me out of blogging retirement. It seriously tastes like straight up chocolate dip, yet it’s naturally sweetened and loaded with fiber and protein. Absolutely delicious!
- 1 can of garbanzo beans or black beans, drained and rinsed well (I like the texture of black beans a bit better)
- 4 – 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons water (if needed for thinning)
- ¼ tsp salt (optional)
- 3-4 tablespoons mini chocolate chips, optional
- Strawberries, bananas, pretzels, apple slices, or anything you want to use as a dipper
- In a food processor or powerful blender, combine all the ingredients except water, using just 4 tablespoons of maple syrup.
- Puree until the mixture is smooth. Slowly add water one tablespoon at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if you like it sweeter (I use 5 tablespoons).
- Stir in the chocolate chips if adding them. Serve with tasty dippers!
Spring is in full swing, yippy! This dip will be the perfect thing to bring to that spring or early summer pot luck/cookout. It’s really simple and a crowd pleaser. The black bean dip perfectly compliments and adds pizzazz to the more traditional guacamole.
It’s so good that you can even accidentally put cinnamon in place of chili powder and it’s STILL good! (Yes, I did that, I will always make sure my spices are in their correct spot from now on 😉
Black Bean and Corn Guacamole Dip
- For the Black Bean Dip:
- 1 can of black beans, drained and rinsed
- 1/4 cup red onion, roughly chopped
- 1/2 jalapeno, seeded and chopped (optional)
- 1 garlic clove
- 2 tablespoons cilantro, chopped
- juice of 1/2 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper
- For the Corn Guacamole:
- 2 ripe avocados
- juice of 1/2 lime
- 1 garlic clove, minced
- salt and pepper
- 3/4 cup frozen sweet corn, thawed
- 2 Tablespoons chopped cilantro
- 1 tomato, seeded and chopped
- 1/2 cup crumbled Cotija cheese (could use feta or shredded monterey jack)
- Add garlic clove to food processor and process until chopped. Add the remaining ingredients for the black bean dip and process until smooth, scraping down sides as needed. Taste and add more spices or salt and pepper if necessary. Smooth into the bottom of a 9″ pie pan.
- In a medium bowl add avocados, lime juice, garlic, salt, and pepper then mash with a fork until smooth. Stir in thawed sweet corn and cilantro then smooth on top of the black bean dip. Sprinkle chopped tomatoes and crumbled Cotija cheese on top and serve with tortilla chips.
Recipe adapted from Iowa Girl Eats
This just might be the most simple dip on the planet! Well ok maybe not, but it is very close and VERY delicious! You can literally throw it together in 5 minutes (seriously!). If you make it for your next Badger or Packer party consider making a double batch, it will go fast.
White Bean Queso Dip
- 8 oz. cream cheese
- 1 can diced tomatoes and green chills, undrained
- 1 can white beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- Tortilla chips
- Add cream cheese, tomatoes and beans to a medium microwave safe bowl. Microwave for 1 minute. Stir and microwave for an additional 30 seconds at a time (stirring in between) until the cream cheese is melted and smooth.
- Stir in the spices and serve with tortilla chips.
Recipe adapted from TidyMom