February, it’s so nice to see you. It happens to be my favorite month! My birthday is the 8th and I am starting a new job today. What? Yes you read that correctly. My goal for 2015 was to make a few key changes in my life. The job was one of them. I am still in marketing for a local company and couldn’t be more excited. A team, a budget and a chance to real put my marketing skills to the test. Pretty darn exciting! I’ve had this lined up for a while and enjoyed some time off before jumping right in today. I will update again in a few weeks.
And since it’s the beginning of February it’s also time for The Secret Recipe Club. Andrea from Adventures in All Things Food is a Mom, loves food, lives on a farm and makes some pretty cute crafts that I need to check out. The first recipe that caught my eye was a black bean dip. I am all for anything to dip my veggies in!
The great thing about this dip is you can customize it to your taste, want it spicier, add more cayenne or change up the flavors with your favorite spices. I made a batch of this to bring over to our neighbors for a low key Super Bowl party last night. I served it up with peppers, pea pods and some great rosemary crackers. Delicious! Having been busy almost all of January we needed a low key night.
- 1 can black beans, drained and rinsed
- ½ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp cayenne
- ¼ tsp salt
- 4 tbsp chicken stock
- Combine the black beans, cumin, paprika, cayenne, and salt in a small food processor or blender.
- Pulse into a chunky paste.
- Scrape down the sides of the bowl. Add the chicken stock and pulse to combine. Taste and add more seasoning as needed.
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