In the Words of Wolfgang Puck…

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January 25, 2013 by caitlinvaclark

I was watching Top Chef on Wednesday night, a show that I am going to miss sooooo much when I’m back in London (why can’t they put it on Hulu?!?). My favorite guest judge, Wolfgang Puck, was critiquing a dish at judge’s table, and while it wasn’t as memorable as the moment when he threw a rock hard donut hole across the room, his comment was aggressively to the point. In the words of Wolfgang Puck, “Keep-it-fucking-simple always works.”

It’s my last full day in the US so I’m going to keep it short and sweet today and just give you one of my favorite, straightforward, ingredients-on-hand, super easy dips. This bean dip is definitely simple but a big crowd pleaser. Plus you can make it well in advance and just bake it up when you’re ready to serve.

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I love serving this dip as a starter when we are having a fajitas and margaritas night or with other dips and snacks for a game night.

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Start by sautéing the onions until soft. Then add the spices.

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Add two cans of black beans in their liquid. Don’t Drain!!!

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Using a potato masher, mash the beans until the liquid becomes starchy and smooth. There will still be some chunky beans.

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Pour into a baking dish, cover with yummy delicious cheese, and bake for 15 minutes.

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Black Bean Dip

Serves 8 

½ Tbs. olive oil

1 medium onion, diced

1 tsp cayenne

1 Tbs. cumin

1 tsp coriander

2 (15.5 oz.) cans black beans (don’t drain!)

2/3 cup shredded Monterey Jack cheese

Tortilla chips and salsa (to serve)

Preheat oven to 400˚F.

Heat a large skillet over medium-low heat. Add the olive oil and onions and sauté for 10 minutes until very soft and slightly browned. Add the cayenne, cumin, and coriander. Cook for 1 more minute.

Pour in the cans of black beans, including the liquid. Mix with the onions, turn heat up to medium and simmer for 5 minutes. Using a potato masher, mash the bean mixture, until mostly smooth. There will still be some chunky beans.

Pour beans into a baking dish, cover with the cheese, and bake for 15 minutes.

Serve with your favorite salsa and tortilla chips.

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