cheap veggie gourmet

A blog detailing ways to enjoy a gourmet vegetarian diet on the cheap. Check out recipes, food stories, tips and techniques.

Tuesday, May 17, 2005

Have Dip, Will Travel

Tonight is going to be a pretty busy night. I'm attending my younger daughter's kindergarten graduation, then running straight from there to an IndyMedia working meeting. The meeting is a potluck, so I have to bring some kind of snack along.

One of my favorite things about veggie based foods is that you have a bit of wiggle-room on perishability. Most vegetable dishes can sit at room temperature for awhile without becoming petri dishes.

I'm bringing along a dish tonight that's always been a hit in the past with this particular group:

Black Bean and Cheese Dip

  • 2 cans black beans, drained and rinsed
  • 1/2 can tomatoes, chopped + juice from the can
  • 2 - 4 cloves garlic, minced
  • about 1/4 - 1/2 cup sharp cheddar, shredded
  • 1 or 2 diced jalapenos (if desired)
  • olive oil
  • a few drops hot sauce (if desired)
  • liquid smoke

Saute the garlic in the olive oil in a medium pan over medium until soft. Add the beans, tomatoes, peppers and hot sauce. Heat together, crushing the beans against the sides of the pan until you have a very chunky puree. Reduce temperature to low, and let cook for around 20 minutes. Add the liquid smoke and hot sauce, and gradually stir in the cheese until it is melted and mixed throughout.

Serve hot or at room temperature.

I'm eating what wouldn't fit in my serving bowl for lunch over a bit of yogurt cheese. Yum!


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