Sunday, January 31, 2016

Caribbean Bean Dip

The big Super Bowl game is next Sunday and besides looking forward to an exciting game, many of us are looking forward to the foods we'll be having at our watching parties.

Keeping that in mind, you might want to start thinking ahead to what you might consider preparing.

I always try to come up with a brand new dish to serve along with the tried and true party foods like our chicken slider sandwiches, corn and black bean salad, baked chicken wings, marinated shrimp, meatballs in our Balsamic Onion jam and stuffed mushrooms.

I admit I am truly in love with the pairing of our Persian Lime Olive Oil and our White Grapefruit Balsamic vinegar.  I use this combo often and decided to use this pairing in an admittedly different way.  This will be the new dish I'm adding to my menu.

Caribbean Bean Dip
½ cup Joe and Son’s Persian Lime Olive Oil
½ cup Joe and Son’s Grapefruit Balsamic Vinegar
Garbanzo beans, 15 oz can, drained
1 medium avocado, peeled and diced
1 teaspoon dried red pepper flakes
1 teaspoon sugar
2 garlic cloves, minced
½ teaspoon cumin powder
¼ teaspoon salt
1 Tablespoon grated Parmesan cheese
½ cup pecans, finely minced (optional)*

Place all of the ingredients except the pecans in a food processor. Process until the mixture is smooth.
Transfer to a serving bowl and stir in the pecans.

Adjust seasonings, if desired.

Refrigerate for 3-4 hours and serve chilled with Plantain Chips.
* The pecans will give a crunchy texture to the dip along with a slight, nutty taste. If you prefer a totally smooth dip, you may elect not to use them in the recipe.

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