This is a very filling dip - it could be lunch with a few tortilla chips, or even served as a side dish.
I started out with black beans from my crock pot - cheaper than canned.
I added in 1 large diced avocado, some fresh mild pico de gallo (store bought), and about a third cup of Raspberry Chipotle marinade. Just stir it all together gently. The marinade was a splurge at around $3.50, but I have most of the bottle left over so I can make this again a few times.
I "taste tested" it right away and it's wonderful, but chilling it for an hour or two helps the flavors develop. This will go great with the enchilada dinner we are having tonight to celebrate Scout's Halloween birthday. Cupcakes and Halloween haul for desert!
Thank you for the recipe, Elizabeth!
Gina
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