Our family has been in and out of suitcases lately. I love being able to travel, and it was especially nice without our little one tagging along. My husband and I enjoyed many long conversations that weren’t interrupted by a diaper or feeding or baby kiss-a-thon.
One of my favorite aspects of traveling is experiencing the different foods that make their way into the culture of the city and state, or even country. However, no matter how incredibly delicious the food of the region is, I always crave Tex-Mex upon landing on Texas soil. Something about the heat radiating off the pavement and the wide open skies calls me to eat all the chips and salsa, fajitas and empanada’s in sight.
Needless to say, Tex-Mex has been on the menu for the past couple of weeks in our household. I whipped up this quick and delicious three layer dip to go along with my Texas Stuffed Peppers and I’m even snacking on it now as I type. I love the tang of the goat milk yogurt along with the spices of the black beans. This is definitely going on my list of favorite appetizers and snacks.
Here’s a quick picture to show you what goat milk yogurt is, in case you’ve never savored the stuff. Goat milk yogurt has a tangy yet mild flavor similar to sour cream. It is easier to digestive for many people who have a dairy intolerance, which is why I suggest it here. Feel free to substitute Greek yogurt or regular sour cream in this recipe as well.
Ingredients
- 1 (15 ounce) can black beans
- About 1/2 cup goats milk yogurt
- About 1/2 cup salsa (any variety)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Drain and rinse black beans and add to a pot over medium heat.
- Pour about 1/4 cup of salsa into the beans and stir.
- Add cumin, chili powder, garlic powder and paprika.
- Mix to combine and remove from the heat.
- Mash with a potato masher to create a smoother consistency. Add a bit of water if it is too thick.
- Allow to cool for about 10 minutes.
- In a dip bowl, layer a third with salsa, a third with yogurt, and a third with black beans.
- Serve immediately or allow to cool in the refrigerator for an hour before serving.
Keeps in the refrigerator for 1 week.
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Oh my delish and so easy!! Yay for TEX mex. It is the best 🙂
Thanks for reading, Valerie! Hope you can make it sometime 🙂