I finished all of my schoolwork for this week, wrote an article for the Dietetics newsletter, and made a deeply delicious dinner. Go me!
The first round of dinner felt oh-so-sophisticated, dip and crudities.
The dip was my newest recipe creation, Black and Blue Dip:
Yield: 14 ounces; Prep Time: 10 minutes; Cook Time: 0
- 15 oz can black beans, rinsed and drained
- 2 oz (or 1/2 cup) blue cheese crumbles
- 4 Tbsp light sour cream
- 3 Tbsp A-1 steak sauce
- Place beans into the food processor and pulse until mostly smooth.
- Add blue cheese, sour cream, and steak sauce and pulse until well-combined, scraping down the sides of the food processor as needed.
The black beans and blue cheese are a fun flavor combo, the A-1 adds spice and depth, and the sour cream helps to smooth out the flavor. Adam described this as meaty (and fun for all vegetables!) so I guess this had umami! Each 2 oz serving had only 106 calories so this would be the perfect dip to bring to a party where you were hoping to keep things healthy.
I ate a 2 oz serving,
with baby carrots, green pepper, and celery dipped in.
Adam and I both agreed that this was a fabulous appetizer.
The second half of dinner was brinner.
I used 2 Tbsp of butter to saute 1 pint of sliced mushrooms, 1 sliced red bell pepper, and 1 Mayan onion. We pulled out half of the cooked veggies for later use and scrambled the rest into 3 large eggs.
This dinner ended up being a little small but it’s bedtime so what can you do? Meh.
What is your favorite thing to dip into blue cheese? Baby carrots are good but pizza crusts are better!