Name: Tangy Black Bean Dip
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 15 oz. can of black beans, drained and rinsed; 1 3/4 tbsp white vinegar; 1 tbsp olive oil; 2 tsp tomato paste; 2 garlic cloves, minced; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp cumin; 1/4 tsp chipotle powder; cilantro

Huzzah! I finally bought the new 2019 Joy of Cooking and have been pouring over the thousands of recipes it includes. It’s a phenomenal, all-encompassing cookbook and the first recipe I’ve tagged to make is this Tangy Black Bean Dip.

Every year we go to a Super Bowl party and I’m always looking for something different to take. This dip is unintentionally vegan and is so very delicious. The ‘tangy’ comes from the vinegar and then you have creamy black beans, spices, and top it off with cilantro. All my faves!

The difficulty level of Tangy Black Bean Dip is about 1 out of 10. Or really negative 1 out of 10, so all recipe cowards can definitely make this one. Get all of the ingredients, dump them in a food processor (or blender) and process for about a minute until smooth. Can’t get much easier!

You can adjust the seasonings and heat however you’d like. I only used half a jalapeno since it was huge and super hot. This dip is very versatile. Next time I’ll cut the vinegar by 1/2 teaspoon (already noted in the recipe) just because his Majesty said it was a little too tangy for him. I kind of like it that way.

Pita chips or tortilla chips are best with this dip. I tried some of the new Ritz Cracker chips with it and they’re a little too sweet for the savory dip flavor. I’m looking forward to taking this lip-smacking Tangy Black Bean Dip to our big Super Bowl party!

Tangy Black Bean Dip

Yield: 1 Cup

Prep Time: 15 minutes

Total Time: 15 minutes

Slightly adapted from the new Joy of Cooking (2019) cookbook. Creamy, spicy and delicious.

Ingredients

15 oz. can of black beans, drained and rinsed
1 3/4 tbsp white vinegar
1 tbsp olive oil
2 tsp tomato paste
2 garlic cloves, minced
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp chipotle powder
cilantro

Instructions

Put all of the ingredients except the cilantro in a food processor and blend until smooth, about 1 minute. Scrape down the sides of the bowl and process for a few seconds more.
Sprinkle with chopped cilantro, or have a little cup of chopped cilantro beside the dip when serving.
Store in the refrigerator with plastic wrap before you serve it, or if you have leftovers. Serve with pita chips or tortilla chips.

Notes

Tips and Stuff:

If you have cilantro haters, just put it beside the dip when serving. It's really better with the cilantro, I think.

Nutrition Information:

Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 71Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 120mgCarbohydrates: 11gFiber: 4gSugar: 0gProtein: 4g

Nutrition Values are Approximate

These little Buffalo Wing Bites pack quite a punch and are good on a party buffet. I’m always on the lookout for appetizers, but most of the good ones need to be served warm and when they sit on a table at a party, appetizers aren’t warm any more!

These are good warm or room temperature and are small enough (about 1 1/2 to 2″ round) to be the perfect-sized finger food without being a mess.

I always use Frank’s wing sauce when making anything “buffalo” and mistakenly picked up the HOT version when making these. They really do mean hot. But it works great with the cool ranch dressing dip! Use whatever hotness is your preference.

The combination of Monterrey Jack, blue cheese, and Parmesan is savory and delicious. The blue cheese is optional, but I highly recommend it.

You can use your own pizza dough recipe, but it’s a lot easier to grab some of the little dough boy’s crust. These Buffalo Wing Bites are really fairly easy to make. Messy, but easy and very tasty!

Buffalo Wing Bites

Yield: 20 buns

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Tasty bundles of spicy chicken and cheese.

Ingredients

2 tbsp grated Parmesan cheese
1 envelope ranch salad dressing mix, , divided
1 C mayonnaise
1/2 C 2% milk
1 C sour cream
1/4 C crumbled blue cheese, , optional
1 1/4 C finely chopped cooked chicken
1 1/4 C (5 oz.) shredded cheddar-Monterrey Jack cheese
1/4 C Buffalo wing sauce
1 tube, (13.8 oz) refrigerated pizza crust
1 tbsp butter, , melted

Instructions

Preheat oven to 400 degrees.
In a small bowl, combine Parmesan cheese and 1 tsp. dressing mix; set aside.
In another bowl, mix mayonnaise, milk, sour cream, and remaining dressing mix. If desired, stir in blue cheese. Refrigerate until serving.
In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12" rectangle. Cut into 20 squares.
Place 1 rounded tbsp. chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1" apart on greased baking sheets, seam side down. Brush tops with butter; sprinkle with Parmesan cheese mixture.
Bake 15-17 minutes or until golden brown. Serve with dressing.

Notes

I use parchment paper instead of greasing the baking sheets - easier and less cleanup.

I use my pizza cutter to cut the squares quickly and perfectly square.

It's a bit messy making the puffs, but if you pull up each corner of the square and hold the corners while gently pulling up the sides, it works very well.

Nutrition Information:

Yield: 20 Serving Size: 1 puff
Amount Per Serving: Calories: 218Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 26mgSodium: 337mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 6g

Nutrition Values are Approximate