Summertime Munchies

By / Food / July 9th, 2012 / 1

You don’t have to travel to Mexico to feel the heat. Sit poolside, on a patio or a balcony sipping Margaritas and noshing on this dip. It also makes a great spread for a pork or steak burrito. For a different taste, substitute pinto beans for black beans. Sour cream can take the place of yogurt.

Summer eating is all about flavour. Focus on light fruits, meat that tastes as good cold as it does hot and veggies and lots of drinks low in sugar. Pair this dip with a chilled Margarita or any of the cocktails posted over the last two days.


black bean dip with tortilla chips

2 tbsp olive oil
1 small onion, minced
2 cloves garlic, minced
2 cans black beans, rinsed and drained
1/2 tsp cumin
Salt, to taste
Water as needed
3/4 cup plain Greek yogurt
1 tomato, diced
1 tbsp minced cilantro
Tortilla chips

1. In a large skillet, over medium heat, sauté the onion in hot olive oil until softened. Add the garlic and sauté 1 minute more.

2. In food processor, purée onion, beans, cumin, and salt. Add a spoonful or 2 of water if mixture is too thick.

3. Transfer to a bowl. Stir in yogurt. Garnish with tomato and cilantro. Serve with tortilla chips.


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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