A virgin Ingrid Hoffman recipe to me, this is easy and healthy and it's a good weapon for your party arsenal. It's also versatile, as Hoffman notes that when heated with some chicken broth or water, this dip turns into an instant soup. So bueno.
from Simply Delicioso, page 47
2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
2 15-ounce cans black beans, rinsed and drained
1/2 teaspoon ground cumin
red pepper flakes (optional)
1 6-ounce container plain yogurt*
2 large tomatoes, halved, cored, seeded and finely diced
1/2 cup chopped fresh cilantro leaves, for serving
Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally until the onion is soft, about 2 minutes. Scrape the onion mixture into a blender or food processor along with the drained beans, the cumin, red pepper flakes and salt, scraping down the sides of the blender jar or food processor as necessary. If the puree is especially thick, like mine was, add a tablespoon or two of water or chicken broth to help it along.
Transfer the puree to a bowl and fold in the yogurt and diced tomatoes (btw: I promise the time it takes to core, seed and dice tomatoes will pay off - they are so good in this dip). Serve immediately or cover with plastic wrap and refrigerate for up to 3 days. Before serving, give it some time to take the chill off; this dip is best served at room temperature. Sprinkle with chopped cilantro just before enjoying.
*I used greek yogurt and it was superb. As greek yogurt usually is.
Baguette board and dipping bowl - my new favorite serving piece - is also new, from the Crate.