I can NOT believe that it is October already. This year is flashing by quicker than Justin Beiber's 'career'.
Before you know it, it will be over.
A good thing in both cases - Beiber needs no explanation, the year end does. Once the tree is down, decorations stashed away, and the New year's Eve hang over recovered from . . .I'll be heading to Amsterdam and Berlin with my pal Nancy. How exciting is THAT?
However, this was not a post about my travel plans (or a wayward semi singer) instead it is Cooking Light Virtual Supper Club time! The first Wednesday of the month means a delicious virtual dinner with some of the finest people around.
This month's theme was a Cuban supper and 'my' course was an appetizer.
I decide upon this Black bean dip. It was a snap to make - the most complex task being finding a Cuban Black bean soup mix . . .a task I had to cross the boarder to Buffalo in order to accomplish. Soup mix in hand, the rest was easy!
The results, delicious.
Cuban Black Bean Dip
1 (6-oz.) package Cuban-style black bean soup mix
1 tablespoon olive oil
2 tablespoons lime juice
1/2 teaspoon cumin
1/4 teaspoon ground chipotle chile powder
2 tablespoons Mexican crema or regular sour cream*
Garnishes: diced tomatoes, thinly sliced green onions
Fresh vegetable slices
Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.
Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.