Black Bean Goat Cheese Dip

It’s November, and I just realized that my calendar is basically full until the new year. Holiday parties, a Harry Potter marathon, a visit from out of town friends, a trip to Vancouver Island, and poof! It’s 2019. Where did 2018 go?

I am very excited about all of the upcoming holiday parties though, because I love visiting with friends, I love wearing holiday-themed outfits, and I love food. That’s why for this week’s recipe I decided to bring out one of my favourite bean dips. It’s simple, spicy, and the main ingredient is beans. This dip can be made in advance and heated once you arrive at the party. It makes great leftovers. You can use another type of bean or soft cheese if you wish, so it’s versatile and works as a way to clean out the fridge.

Enjoy Food Lifers!  And welcome to the beginning-of-the-holiday season!

Black Bean Goat Cheese Dip

Ingredients

1 jalapeno

2 tbsp olive oil

1 small yellow onion, finely diced

3 cloves garlic, minced

1 tbsp ground cumin

1 15 oz can of black beans, drained and rinsed, or about 2 cups of cooked black beans (I cooked about 1 overflowing cup of dried black beans for this recipe)

1 cup vegetable broth, or water

1 4 oz goat cheese log, cut into chunks

Salt and pepper, to taste

Directions

Set your oven to broil on high, and place the wire rack on the uppermost position. Place the jalapeno on a baking sheet and broil, until blackened on the outside, turning partway through cooking to allow it to blacken evenly. Once the jalapeno is blackened on the outside, remove from oven and place it in a Tupperware with the lid on, or put it in a bowl and put a plate over top. This traps the steam in and helps the skin come off more easily. Set aside. Note: This step is just to make the skin easy to peel off, so if you’re feeling lazy, you can skip this step and deal with little jalapeno skin pieces in your dip.

In a medium saucepan, heat olive oil over medium heat. Add onion and cook until onion is just beginning to brown. Then add garlic and cumin and cook for 30 seconds more. Add beans and vegetable broth and cook until the vegetable broth has reduced by half, stirring occasionally. This will take about 10-15 minutes.

While the bean mixture is simmering, remove the skin from the jalapeno. It should peel off easily. If a few small sections of skin remain, that’s totally fine. Then you may either mince the whole jalapeno, or remove the seeds and then mince for a less-spicy version.

Once the jalapeno is prepped, add it to the bean mixture.

Once the vegetable broth has reduced by half, remove the mixture from heat. At this point you may mash the beans with a wooden spoon or potato masher, or use an immersion blender or food processor to blend. Once blended to your liking, add the goat cheese and stir until melted and full combined. Season with salt and pepper to taste.

Serve immediately with tortilla chips and veggies. It’s also great on toast with an egg on top.

To reheat, put mixture in a casserole dish and bake at 350F for 25 minutes.

Erin E. BrownComment