Saturday, February 12, 2011

A most unphotogenic dip

I don't know if I would call this a dip per se. Is hummus a dip? In some cultures hummus is considered a meze which is a bit like being part of an ensemble, quite often times vegetarian or not.

In any event. This bean, fresh cheese, and avocado dip is everything and nothing like Mexican food, drawn from the fabulous kitchen of Matdistriktet. It's become a fast favorite in my family and there are complaints every time it runs out.

Superlative Dip
1 can of organic pinto beans drained and rinsed
1.5 oz of fresh goat cheese (chevre) or any other fresh cheese
1/2 or 1 ripe avocado -- (if you use a whole avocado it veers into fluffy guac territory)
five sprigs or so of fresh flat leaf parsley chopped

Here's the rub. IF you have some magical machine called the Magic Bullet (TM), then you can put everything but the parsley in it and whiz it up. It takes a bit of scraping and whatnot, but you just kinda mash it up, and then pluck the parsley leaves off the stems and give them a chop with a sharp knife.

If you do not own a magical machine, you can use an immersion blender, or a fork since the beans are usually quite mashable and everything else is pretty much easy street from there.

I usually eat this with some fresh blueberries, roasted red peppers, and some organic salad sprouts. Or by the spoonful with some handy Finn crisp. Let me know how it turns out?

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