I frequently find myself standing in the pantry, staring at the shelves, trying to remember what it was that I needed from the pantry in the first place. If I don't make a list when I go to the grocery store, chances are I will come home with a car full of groceries and I will have forgotten the one item I went for. I recently started reading a book and realized it seemed familiar; I had read it three years ago and didn't remember it.
What I'm saying is that Still Alice fills me with terror.
In other ways, however, my mind is a steel trap. For example, I have a very large catalogue of song lyrics in my head, just taking up space that would probably be better put to use by remembering things at the grocery store. The most random and obscure lyrics reside in my brain, and that, along with my terrible but passionate singing voice and my love of dancing makes for a very interesting kitchen disco.
You see, I always have music on while cooking, which leads to a one-woman kitchen dance party. In my mind's eye, I look like this:
But the reality is, I look like this:
My Scottish-Norwegian forefathers were not exactly known for their hip swivels and spicy food, but here we are.
My hips don't lie and neither does this spicy black bean dip. It's the perfect accompaniment to crudites or tortilla chips, and it can be used as a spread for a veggie wrap or a sandwich as well. Best of all, it's spicy.
And if I can't be spicy myself, the next best thing is to make a delicious spicy dip.
Ingredients
Directions
Place all ingredients in a food processor and blend until smooth.
Enjoy!
Who can resist a good dip? I cannot! Try my Holy Moly Best Ever Guacamole, my Hot! Hot! Hot! Fresh Salsa, or my Roasted Red Pepper Hummus.
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