Sweet ‘N Spicy Black Bean Dip

Sweet and Spicy Black Bean Dip with Plantain Chips - creamy mashed black beans topped with queso fresco and juicy pineapple. | foxeslovelemons.com

What’s the difference between a dish that is pretty good and a dish that makes you never want to stop eating it? In my opinion, the difference is a masterful combination of the 5 basics tastes – sweet, sour, salty, bitter and umami.

My first experience with all of these flavors on one plate was the fried brussels sprouts at Michael Symon’s Roast in Detroit. These things make brussels sprouts lovers out of people who swear up and down that they’ll never like them. I don’t know all of the ingredients in them, but I can guess that there’s vinegar (sweet, sour), bacon fat (salty & umami), the brussels themselves (bitter) and sriracha (bonus – spicy!). All of these things combine to make a plate of food that is almost literally addictive.

Since my experience with those sprouts, I’ve been putting that method of combining tastes into my home cooking. Here, I’ve made a black bean dip topped with pineapple (sweet & sour), queso fresco (salty & umami) and a drizzle of sriracha (spicy). As an added bonus, I also tried to combine textures – soft dip, crumbly cheese, juicy pineapple, and crunchy plantain chips for dipping.

Sweet and Spicy Black Bean Dip with Plantain Chips - creamy mashed black beans topped with queso fresco and juicy pineapple. | foxeslovelemons.com

Sweet ‘N Spicy Black Bean Dip

Yield: Makes about 1-1/2 cups dip

Prep Time: 10 minutes

Ingredients:

  • 1 can (15.25 ounces) black beans
  • 1 clove garlic
  • 2 tablespoons Greek yogurt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup chopped pineapple
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled queso fresco
  • 2 tablespoons Sriracha
  • Naturebox South Pacific Plantains, or tortilla chips, for serving

Directions:

  1. In food processor, pulse beans, garlic, yogurt, cumin, chili powder, salt and cayenne until smooth.
  2. Transfer to serving dish; top with pineapple, cilantro, queso fresco and hot sauce, if desired.
  3. Serve with NatureBox South Pacific Plantains or tortilla chips for dipping.

I originally developed this recipe for the NatureBox blog.

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Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

 

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12 comments

  1. Never even thought of serving this gorgeous dip with plantain chips-yum!

  2. Never even thought of serving this gorgeous dip with plantain chips-yum!

  3. This is divine. I have such a weakness for black beans and I love the idea of sweet pineapple… what a thoughtful incorporation of all those flavour spectrums!

  4. This is divine. I have such a weakness for black beans and I love the idea of sweet pineapple… what a thoughtful incorporation of all those flavour spectrums!

  5. I love black bean dip, I would just dip and dip and dip with this…

  6. I love black bean dip, I would just dip and dip and dip with this…

  7. Thanks, Jane! Plantains are just something a little different, so I love them 🙂

  8. Thanks so much, Irina, I appreciate it!

  9. Dip dip dip dip 🙂 Hahaa, thanks so much Pamela!

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