Quinoa Salad with Tomato, Avocado, and Parsley

Quinoa Salad with Tomato, Avocado, and Parsley tossed in a homemade feta vinaigrette

There’s a lot that goes on behind the scenes of a blog. Behind every blog we read lies an entire life behind the curtain, an entire world really. Some bloggers choose to bare it all, while some strive to keep things as structured and professional as possible. I fall somewhere in between. Sometimes you’re greeted with a the most random of rambles. Other times I show up food in hand, no questions asked and no explanation given, just a merry little reminder to eat your veggies and a recipe to help you do just that.

The less we reveal, the more things appear all neat and tidy… a perfect little blog wrapped up with a shiny bow. Right. Cause THAT exists. [spoiler alert: it doesn’t exist]

Life is messy, chaotic even. It’s crazy wrapped in awesome wrapped in a layer of WTF and a sprinkle of sweetness for good measure.

While I may be able to craft a crazy good veggie burger with my eyes closed and my hands tied behind my back, my house will always be slightly [and/or colossally] messy. There will be toys and books scattered throughout nearly ever inch of my home, toilet paper unrolled as a prop for a rager of a toddler dance party, and the sink will always house at least one dish. Or twenty.

You know what? I think I’m perfectly okay with that.

Quinoa Salad with Tomato, Avocado, and Parsley

The simplicity of this salad is the perfect offset for the chaos in my life lately. It’s full of flavor, packed with nutrients, and is so stinkin’ good that you’ll forget anything else exists outside for a bit.

The recipe makes a little more dressing than you’ll actually need for the quinoa, so get excited to drizzle it over a big veggie-loaded salad the following day or simply double this recipe. I’ve been dying to make it again but literally every time I cut open an avocado I get a pouty-lipped puppy face and wind up forking over the fruit.

sidenote: my favorite veggie? Totally a fruit! A giant berry to be exact. I don’t care what you call it just please someone plant a tree full of them in my yard so I don’t have to ration the yum.

Our days of splitting an avocado are long gone now that my little monkey will eat an entire avo in a sitting. Yesterday she ate two. TWO!  I’m rambling, eh? Let’s throw some confetti for those of you who are still with me and dive on into this simple summery salad.

Healthy Quinoa Salad with Tomato, Avocado, and Parsley… 

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Pesto Penne with Roasted Butternut Squash and Kale

Pesto Penne Pasta with Roasted Butternut Squash and Kale

Painting my old wooden board blue was probably a mistake. I have a junkie-esque addiction to aqua and teal. I’m supposed to be mixing up my props and backdrops so my photos aren’t all carbon copies of each other, yet now that this board exists I can’t comply. I glance around my pile-o-props just long enough to keep up appearances, then grab the blue board. Every. Stinking. Time. I must be stopped.

Now I’m sure you’re shaking your head, thinking I’m being utterly dramatic but…

Blue Food Photography Board

The proof is in the pudding photo.

I should really start seeing other boards… but chances are you’re going to have to physically pry it from my hands and hide it from me to make that happen. In which case I’ll just make another! Hah!

Let’s stick a fork in me [metaphorically, people! put down the fork!] and get on to the recipe. Now THAT deserves to be forked.

Pesto Penne with Roasted Butternut Squash and Kale




5.0 from 1 reviews
Pesto Penne with Roasted Butternut Squash and Kale
 
Author:
Ingredients
  • 1 or 1.5 cups cubed butternut squash
  • 1-2 tsp extra virgin olive oil
  • salt and pepper, to taste
  • 2 cups dry penne pasta
  • ¼ cup pesto [homemade or store-bought]
  • a handful [or more!] of fresh baby kale
  • ½ cup grated Parmesan cheese
  • ¼ tsp garlic powder [optional, but essential for me!]
  • any additional salt and pepper, to taste
  • parsley to garnish
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Coat squash with olive oil and lay flat on a baking sheet.
  3. Season with salt and pepper and roast for 30-40 minutes.
  4. Set a timer, measure out your remaining ingredients, and walk away.
  5. After about 25 min have passed, boil you pasta, cooking according to package instructions.
  6. Drain and return the penne to the pot, adding in the kale and pesto while the pasta is still hot. If you added extra veggies or just really love pesto, feel free to add a little extra into the pot! I won't tell! In fact, I'll join you!
  7. Reduce burner heat to lowest setting and stir to wilt the baby kale.
  8. Add your squash [which should now be perfectly roasted] and a hearty sprinkling of parmesan cheese and garnish with a little parsley for pizazz.
  9. Serve straight up or add your favorite pasta night extras for a balanced meal. Enjoy!
Notes
serves 2

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Vegetarian Triple Bean Tacos

Seasoned black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level!

 Vegetarian Triple Bean Tacos

Vegetarian Triple-Bean Tacos

My love of tacos is one for the romance books, folks. Hot, steamy, and… errr I can’t finish that sentence without sounding like a total creep.

Paul and I made the mistake of watching too much Dave Attell and he has this charming little bit about doing naughty things to a sandwich that we shall never again speak of, and now we are constantly saying inappropriate things about our food. It’s bad. I should really just stick with my G-rated pal Jim instead:

I hate when I try to order a salad and my mouth says, "I'll have a double Quarter Pounder with Cheese." - Jim Gaffigan

and maybe throw in a little Ron Swanson action for good measure:

ust give me all the bacon and eggs you have. Wait, wait. I'm worried what you just heard was, "Give me a lot of bacon and eggs." What I said was, "Give me all the bacon and eggs you have". Do you understand?

Phew! That’s almost enough to erase the terrible, awful, no good, very bad stand-up act stuck in my head. Almost.

Oh, hello tacos, I didn’t forget about you!

Vegetarian Triple Bean Tacos

Though we’re both omnivores, Paul and I have refrained from buying ground anything for the past few months. If we can’d find meat that’s grass-fed, additive-free, and preferably local, there’s just no point. We’d just as soon wait for the opportunity to shop from a source we care about than pick up something for the sake of buying it. So when taco night rolled around I promised to whip up my famous Lentil Veggie Tacos. Only I was out of lentils… and mushrooms… and ohmygosh where are my pants!?

Kidding, but I did have to brainstorm a tasty new taco filling. Enter my awesome new Triple-Bean Tacos! I even caught the chickpea scooping some out of the bowl when I wasn’t looking. Huzzah! The smashed pinto beans hold the mixture together while the whole black beans and crunchy taco roasted chickpeas add flavor and texture. I love them! You’ll love them! Let’s make them, shall we?… 

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Spiralized Veggie Salad: Eat the Rainbow!

Healthy Rainbow Spiralized Veggie Salad

Empty your crisper with this rainbow  spiralized veggie salad!

Or is it a slaw? Ever since the great soup/stew debate [hello dramatic!] I’ve been doubting my title choices. I’m officially the most indecisive person ever.

Here’s the deal, if you serve it atop some yummy grilled chicken or salmon, or as a side to a rocking veggie burger, then it’s a slaw. If you pile it in a bowl and dive in with your favorite dressing and a big ole fork, then it’s a salad. Deal? Deal!

I’ve been making a ton of recipes with broccoli florets lately, and I’m 100% opposed to tossing the stalks. I just can’t do it! They make fabulous broccoli slaw, a great addition to fresh pressed juice, and now they’re getting the extra-fancy red carpet treatment in this spiralized veggie salad.

Healthy Spiralized Veggie Salad



Spiralized Veggie Salad: Eat the Rainbow!
 
Author:
Recipe type: salad
Ingredients
  • 2 broccoli stalks
  • 1-2 jumbo carrots
  • 1 medium beet
  • ¼ cucumber


  • toppings:
  • your favorite nuts [I went with almond slivers]
  • your favorite seeds [sunflower + chia for me!]
  • homemade or store-bought salad dressing

  • Check out the bottom of this post for a few of my favorite homemade dressing recipes!
Instructions
  1. Wash and peel your carrots, beet, and cucumber.
  2. Remove the tops from your broccoli if you haven't already used them, and set aside for snacking or stirring into your favorite dish.
  3. Since thicker vegetables make the best spirals, remove the thin ends of the carrot as well as a sliver of the carrot top, to make a flat base on both ends. You'll only want the thickest part of the carrot, so save the tip for grating into muffins or for snacking.
  4. Break out the spiral slicer and spiralize all four veggies, using the thinnest setting.
  5. Pile into a bowl and top with chopped nuts and seeds along with your favorite dressing.
  6. I used ranch for mine [the craving struck!] but I'll throw some links to other dressing recipes at the bottom of this post for ya!
  7. Enjoy!

Dreamy Dressings:

Easy Homemade Italian Dressing

Creamy Avocado Dill Dressing

Lemon Dijon Vinaigrette

Creamy Wasabi Cucumber Ranch

Sweet Chili Cucumber + Herb Dressing

Since this is a salad, it totally goes without saying that you can customize it to your heart’s content. I’m simply here to give you that little nudge to break out the veggies and have fun with it!

I get bored of the same old salads over and over, so breaking out my spiralizer* is usually the easiest way to switch things up around here! Though this salad would be equally awesome shaved into ribbons with a veggie peeler, no fancy tool required!

Sooooo… what are you waiting for? Eat. Yo. Veggies…. 

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Madras Lentil Soup

Madras Lentil Soup

Paul and I are in complete disagreement over this recipe. He insists it’s a stew, while I stand firmly behind my belief that I soup-ified my beloved Crock-pot Madras Lentils.

Whatever you decide to call it, you’re going to want to put it’s number on speed dial. Don’t even think about waiting the obligatory 3-4 days to call either. Just dive on in like the eager and overzealous foodie we all know you are.

Just me? Fine, I’m projecting. Regardless you’re going to want a bowl of this stuff in your face, stat.

The recipe makes  quite a few servings so feel free to experiment by adding more broth to some bowls to make it more like the soup I insist it is, then swirl some freshly steamed rice into the next bowl for the ultimate stew experience.

Paul has 24 hour duty currently, but I swear I can feel him breathing over my shoulder whispering “You better call it a stew, Jenny. Tell them to add rice. I want it with rice. Will you make it for me with rice next time? No, no you’re typing soup. Don’t call it soup. STEW, Jenny. Stew.

5.0 from 2 reviews
Madras Lentil Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soup, stew
Serves: 8-10 cups
Ingredients
  • 1 cup diced onion
  • 1 TBSP olive oil
  • 1 tsp freshly minced garlic [2 large cloves]
  • 4 cups vegetable broth [1 qt]
  • 1 [14.5 oz] can fire roasted tomatoes [see below]
  • 1 lb red potatoes [about 3 large red potatoes]
  • 1 cup dried lentils
  • 1 bay leaf
  • ¼ oregano
  • ¼ turmeric
  • ¼ cumin
  • ⅛ tsp salt
  • ⅛ cayenne
  • ⅛ thyme
  • extra 1 TBSP olive oil


  • optional + yummy extras:
  • cooked red kidney beans would be a great addition to stew it up!
  • whipped goat cheese [or greek yogurt] for topping
  • fresh parsley for topping
  • an extra drizzle of olive oil
Instructions
  1. Heat a large pot to medium-high heat.
  2. Add olive oil and diced onion, and sauté until tender, adding the garlic towards the end to prevent burning.
  3. Next add veggie broth and diced tomatoes.
  4. Using an immersion blender, blend the soup until pureed.
  5. No immersion blender? No problem! Add the garlic, onion, and tomatoes to a blender or food processor and blend until smooth. Add the mixture into the pot with your veggie broth and get cooking!
  6. Increase the heat to high, then add dried lentils, diced red potato, and all your herbs and spices.
  7. Bring to a boil, then reduce to medium heat and cover.
  8. Cook for 30 minutes on medium [mine was on setting 4] then additional 10 min on low, to simmer.
  9. Top soup with a swirl of goat cheese, sour cream, or greek yogurt and a sprinkle of parsley. You can even add rice! Go nuts!
Notes
I used Muir Glen's no salt added fire roasted tomatoes for this recipe. The flavor is stellar and the cans are BPA-free, which I adore. If you're working with what you have on hand, any 14.5 oz can of diced tomatoes will work for this recipe, if needed as well as pureed tomatoes, which are a great substitution if you don't have an immersion blender or would like to speed things along!

 t-rex chefs: chicken broth will also work for this recipe, have at it!

vegansaurus chefs: skip the swirl of goat cheese at the end and this soup is gloriously vegan!

 Madras Lentil Soup

so… how was it? I have the stinking’ Lego Movie song stuck in my head so, in a word, AWESOME! Now will someone please erase that song from my head forever? Pretty please? I’ll make you soup.

This stuff rocks. It’s hearty and filling and positively perfect for these last few weeks of Winter. It’s also gloriously freezer-friendly, so tuck a bowl or two away in the freezer for a busy weeknight and rock. those. lentils!

Madras Lentil Soup

loving lentils latley? [oh alliteration, I cannot quit thee] check out my crock-pot lentils and these super-yummy lentil-veggie tacos!

Healthy Carrot Salad

Healthy Carrot Salad

I spent nearly 20 years of my life thinking raw carrots served only one purpose: a shovel. More specifically, they were a shovel for scooping up ranch dip, licking it off, then discarding in a napkin when no one was looking.

please don’t tell my mom

I’m not sure anyone caught on to my antics but I certainly wasn’t doing myself any favors in the health department. Luckily this ranch-obsessed carrot avoider decided to pursue a major in Dietetics and, by sheer guilt of my occupation alone, decided to give raw carrots a chance.

I can now say with absolute certainty… “What the eff was I thinking!?

Clearly I was missing out! Raw crinkle-cut carrots have become my shovel of choice for scooping up hummus and devouring that tasty chickpea dip, shovel and all.

I no longer cringe when my salad is flecked with beta-carotene and, in fact, was once so bold as to order CARROT SALAD off a menu! Me! Carrot salad! Helloooo progress! You can imagine my disappointment when my order arrived and I learned what exactly carrot salad is here in the South. Shaved carrots smothered in mayonnaise and sugar with some random raisins thrown in for good measure was not my idea of a good time.

Turns out I really DO like carrot salad, when it’s done my way of course! I started small, whipping up a spiral cucumber and carrot salad with a thai-inspired flair, then worked my way back to the traditional Southern carrot salad, deciding a face-lift was in order.

Now that the cheezapalooza known as Super Bowl Sunday is behind us, let’s get back to those healthy goals we had for ourselves, shall we? I’ll ease you back into it slowly with some yummy candied walnuts to sweeten the deal.

Healthy Carrot Salad


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Pistachio Arugula Sweet Pea Pesto

There’s a new pesto in town folks!

Pistachio Arugula Sweet Pea Pesto

Pistachio Arugula Sweet Pea Pesto


I’ve long been a fan of using arugula in pesto. It’s vibrant, flavorful, and just plain pretty! More importantly, is just how heavenly it tastes over four-cheese spinach tortellini. I could seriously eat this and nothing else all winter long. In fact, I just may try to!

You should join me. It’s oh-so-easy being green!

Pistachio Arugula Sweet Pea Pesto

Pistachio Arugula Sweet Pea Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: sauce, condiment
Serves: 2
Ingredients
  • 1 cup [2.5 oz] of fresh baby arugula [half of a 5 oz pkg]
  • ¾ cup of frozen peas
  • 25 pistachios, shelled
  • 2 TBSP extra virgin or mild olive oil
  • 1 TBSP extra virgin or milk olive oil [separate from above]
  • ½ tsp fresh smashed + minced garlic
  • a pinch of salt
  • ½ cup freshly grated Parmesan cheese

  • yummy extras:
  • additional Parmesan cheese for topping [do it!]
  • additional olive oil to thin the sauce, if desired
  • several chopped pistachios for garnish
  • parsley for garnish
  • salt and pepper to taste
Instructions
  1. Begin by steaming your peas, this will take a few minutes on the stove or the microwave.
  2. Next grab your freshly smashed/minced garlic.
  3. In a microwave safe bowl, add the garlic to a tablespoon of olive oil and cook on high for 30 seconds. Alternatively, you can break out a small pan and sauté the garlic on the stove top. Both methods work great and take the bite out of the garlic while infusing the oil with rich garlicky flavor.
  4. Add to a food processor along with the remainder of your ingredients and pulse until beautifully blended.
  5. Season with salt and pepper, to taste and blend in a little extra olive oil if to thin the sauce. I add extra when using it for pasta and leave it thicker for spreading on crackers or crostini. Let your tastebuds be your guide!
Notes
Between the natural saltiness of the cheese and the pistachios used [most come salted, unless you happen to have access to unsalted] the dish will already have a bit of season to it. Add any additional salt to taste. I personally wound up adding around ⅛ teaspoon along with extra Parmesan for topping.

 Arugula Sweet Pea Pistachio Pesto

This totally goes without saying, but the glory of pesto is that you can make it out of anything you have in abundance. If your garden is overflowing with fresh, fragrant basil, then whip up a bowl of traditional pesto! Have a bag of baby spinach that needs to be used up fast? Sub the arugula in this recipe for spinach and you’ve got yourself a sassy sauce!

The pestobilities are endless!

Did I really just say that? I’ll be under the bed hiding if you need me. I’ll only come out if you make me pesto.

Pistachio Arugula Sweet Pea Pesto

Cajun Chickpea Sweet Potato Burgers

Cajun Chickpea and Sweet Potato Veggie Burgers with Cajun Aioli

I say this quite a bit, but how on Earth have I gone my entire life without these burgers!?

This cajun spin on my classic Sweet Potato Chickpea Burger is something you’re going to want in your life, stat. Flecked with the foodie equivalent of the holy trinity and spiced to zesty perfection, these veggie burgers are full of flavor and easily compliment a number of dietary needs.

Swap out the egg and sub in a flax or chia egg to make them vegan and for a meal that’s gloriously gluten-free, crumble them over salads, spuds, or slap them on your favorite GF bun!

Cajun Chickpea and Sweet Potato Veggie Burgers with Cajun Aioli

Cajun Chickpea Sweet Potato Burgers

Chickpea Sweet Potato Veggie Burger

Cajun Chickpea Sweet Potato Burgers
 
Author:
Ingredients
  • 1 sweet potato yielding 1 cup puree
  • 2 cups chickpeas [canned or cooked from dry]
  • 1 and ½ cups whole oats
  • ½ cup red pepper [about ¼ the pepper]
  • ½ cup diced onion [half a small onion]
  • ¼ cup diced celery [approx 1 stalk]
  • 2 tsp olive oil for sautéing
  • 1-2 cloves fresh garlic, smashed and minced
  • 1 large egg or 1 flax egg
  • 1 and ½ tablespoons cajun seasoning
  • ¼ tsp garlic powder
  • ¼ tsp cayenne
  • salt and pepper, to taste [I used a pinch of sea salt]

  • cajun chipotle aioli:
  • ⅓ cup quality mayo [store bought or homemade]
  • 1 tsp fresh lemon juice
  • 1 tsp chipotle adobo sauce
  • ¼ tsp cajun seasoning blend, or to taste
  • ⅛ tsp cayenne pepper, to taste
  • a pinch of salt

  • The sauce is good on *everything* :: you may just want to double it!

  • extras:
  • spring mix lettuce
  • sliced avocado
  • your favorite burger buns
Instructions
  1. Bake, microwave, or boil your sweet potato until tender.
  2. Remove/discard the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.
  3. Scoop out the sweet potato and add to a large mixing bowl.
  4. Next rain and rinse your chickpeas, then add to the food processor. Pulse just a few times to break up the beans, still leaving lots of great texture. Add to the sweet potato.
  5. Next pulse one and a half cups of oats in your processor until flour-like [it doesn't have to be super fine by any means; just ground] then add to the sweet potato mixture.
  6. Next saute your onion, bell pepper, and celery in approx 2 teaspoons of oil over medium-high heat.
  7. After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
  8. Once your veggies are ready, transfer to the bowl with the sweet potato and add 1 egg [or flax egg] to the bowl along with cajun seasoning blend, garlic powder, cayenne pepper, and salt.
  9. Stir to incorporate and divide burger mixture into 4-6 balls. I wound up making 5. The sizing seemed right for my buns.
  10. Cup each ball in your hands and squeeze, pressing it into a compact disc. Think of it as stress-relief!
  11. Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.
  12. Feel free to prep these overnight for the following day.
  13. Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you're left with a golden crust and a warm center. Cook only a few at a time, trying not to overcrowd the skillet.
  14. While they cook, whisk together your aioli.
  15. Pile a lightly toasted bun high with greens and your fresh-from-the-skillet burger, top it off with a generous helping of aioli and dig in!

Cajun Chickpea and Sweet Potato Veggie Burgers with Cajun Aioli

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Chipotle Hummus

This healthy hummus is spiked with smoky chipotle pepper and just the right amount of lemon and garlic to make this addictive dip your new favorite snack!

Homemade Chipotle Hummus

Not to toot my own horn, but… I’m totally going to toot my horn. This is hands-down the best hummus I’ve ever had. Roasted red pepper hummus has always been my go-to but this? This is a total game changer! I’m glad my recent chipotle-a-thon migrated from my bean dip makeover into a big bowl of chickpeas. Grab a jar or your favorite canned chipotle peppers and join me! You know you want to!



Chipotle Hummus
 
Author:
Recipe type: dip
Ingredients
  • 1 cup chickpeas
  • 2 TBSP tahini
  • 2 TBSP quality olive oil
  • 1 chipotle pepper [packed in adobo]
  • 1 and ½ tsp lemon juice
  • ½ tsp adobo sauce
  • ¼ tsp minced garlic
  • ⅛ tsp salt

  • top it with:
  • ½ chipotle pepper, minced
  • a hearty drizzle of olive oil [I used harissa EVOO - so good!]
  • a sprinkle of paprika

  • serve it with:
  • pita chips
  • fresh pita wedges
  • tortilla chips
  • fresh veggies
Instructions
  1. In a food processor or blender, combine chickpeas, chipotle pepper, tahini, adobo sauce.
  2. Blend to incorporate.
  3. Scrape down the sides and add your garlic, salt, and lemon juice.
  4. Blend until deliciously creamy.
  5. Dive in with a pita chip for a taste-test and add more of your favorite ingredients if desired [more oil or tahini will thin out the hummus, more chipotle pepper will add heat and smoky flavor and more lemon juice will add some zest to the dip] - the above measurements were my idea of hummus perfection! Love it so!
  6. To fancily, top with half of a chopped chipotle pepper, a hearty drizzle of your favorite olive oil [I broke out the harissa-infused evoo for mine! Yum!] and a sprinkling of paprika.

Homemade Chipotle Hummus

The hummus [or yummus as we call it here!] will keep for a few days in your fridge, but you’ll be too busy licking the bowl clean to worry about leftovers! Next time I’m doubling the batch! Or maybe I should triple it? It’s hummus time, baby!

dip it: dip it good!

Veggie Spinach DipPesto Veggie DipCheesy Skillet Seafood Dip Healthy White Bean Dip with Avocado and CilantroBlack Bean Skillet QuesoEasy Chipotle Black Bean Dip with Pico de Gallo

Healthy Chipotle Black Bean Dip with Pico de Gallo

Spicy Chipotle Black Bean Dip with Pico de Gallo

This smoky vegan black bean dip is low in fat and big in flavor! Soup isn’t the only way to warm up on a cold day!


Spicy Chipotle Black Bean Dip with Pico de Gallo

Healthy Chipotle Black Bean Dip with Pico de Gallo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dip
Serves: 2 cups
Ingredients
  • 1 can [15 oz] black beans or refried black beans
  • ½ cup roasted salsa verde
  • 2 chipotle peppers in adobo sauce [start with one then add another to taste]
  • 1 clove of garlic
  • 1 tsp lime juice
  • a pinch of cumin, to taste
  • a pinch of salt, to taste

  • pico de gallo:
  • ½ cup diced red onion
  • ½ cup diced tomato
  • ⅛-1/4 cup diced jalapeno [optional but awesome!]
  • fresh cilantro, to taste
  • fresh lime juice, to taste
  • a pinch of salt

  • extras:
  • tortilla chips and veggie sticks for dipping
Instructions
  1. Combine black beans, green salsa, garlic, lime juice, cumin and salt in a food processor.
  2. Next add one chipotle pepper and puree.
  3. Taste test for heat, then add the additional chipotle pepper if you're in the mood for a kick, then blend again.
  4. You can even sneak in a little cayenne if you feel like kicking things up a few more notches. Have at it! Make this dip as spicy or as mild as you'd like!
  5. Heat a small saucepan to medium heat and warm up the dip. Alternatively the microwave can be used if desired.
  6. While the dip warms, chop pico de gallo ingredients and combine.
  7. Serve over warm dip with an assortment of tortilla chips and veggies.

Spicy Chipotle Black Bean Dip with Pico de Gallo

The heat doesn’t hit you at first, but has a slow after-burn that, for heat lovers, keeps you coming back for more! P and I scarfed the entire bowl within a few hours, fanning our faces dramatically before diving back in for another face full of fire. We have a few dishes that we make on the regular that can only be described as painfully delicious. This baby just made the list.

As always, dips are uber easy to customize and you can control the heat by reducing the amount of chipotle used and also choosing a mild green salsa. If you’re a rebel like we are, feel free to up the heat with extra chipotle and even jalapeños or cayenne pepper. It can go either way!

I purposely didn’t share this batch with the chickpea, because the last time I let her dive into a spicy dip she spent the remainder of the day trying to rub red pepper flake after-burn off her tongue while I offered up buckets of yogurt and bananas to help the poor kid out. She’s either a masochist or a spice addict, because she decided to creep over to my set-up and help herself. Multiple. Times.

Spicy Chipotle Black Bean Dip with Pico de Gallo

At first I thought she was in it entirely for the tortilla chips, but each bite was followed by another dunk into the dip and another dramatic “my tongue is meltingggggg!!!” moment followed by, you guessed it, more dip! Poor kid. I’ll throw her a bone and make her some guac today.

still hungry?

Skillet Black Bean Queso

skillet black bean queso

craving more chipotle?

 

Chipotle Sweet Potato SaladSausage, Pepper, and Onion Chipotle Grilled Cheese
Chipotle Panko Stuffed Zucchini BoatsHomemade Chipotle Hummus Recipe