As part of my Dietetic Internship I worked at a health department in rural Kentucky. I learned a lot about breastfeeding, WIC and social media. On my first day we were helping a new mom and baby with their latch, a feat even The Rockstar was impressed with. I learned about baby wearing, volunteered at Need More Acres Farm and became just a tad more “crunchy” than I had been. It was probably the best professional experience I could ask for. It has proven invaluable for my personal life (we were expecting Dylan at the time!).
The library was in close proximity to the health department and my Preceptor was friends with their rad and crafty employees so we did some reading for pleasure. I read some great books by Michael Pollan and have turned into a firm believer that less is more. Less ingredients translates into a more pure product and well, let’s face it, moms do not always have the time to hunt down everything on an a list of 20 ingredients when cooking at home. My Black Bean Fiesta Dip only has 3 ingredients, and that is part of the reason I love it so much…. well, that and it tastes great!
My Black Bean Fiesta Dip is just one component of my Sunday food prep. I have been wanting to join the leagues of Sunday Food Preppers for a while now and I am proud to say that I finally have! I get all of the washing, chopping, baking and boiling done in just a few hours so I can relax more during the week and be less tempted to order out when dinner time rolls around. Here is a sneak peak of my weekly staples: grab-n-go fruit, kale and romaine mix, chicken, hardboiled eggs, tomatoes, tuna salad, carrots, cucumbers, blackberries and……Black Bean Fiesta Dip!
It really is It is super easy to make in my food processor (which I may need an upgrade on soon, since I am using it so much these days), and I use it on everything for a little extra kick of flavor. I like it on carrots or with tortilla chips. This week were are going to try it with quesadillas! I bet it might even be a good sandwich spread!
Black Bean Fiesta Dip
2 cups of cooked black beans
1 cup of plain Greek yogurt (I use Cabot)
1-1/2 cups of salsa
Place ingredients in blender or food processor and blend until everything is well combined. Place mixture in bowl for dipping and enjoy with chips, veggies or as a spread on sandwiches or quesadillas.
I would love to hear from YOU!
*** What is your one quick move that saves you time throughout the week? ***