This is a recipe that I've had around for awhile. I love dip. I love beans. I love onions. So clearly I had to try this.
I made a veggie sandwich with an awesome pesto hummus a few weeks ago. I thought this dip would be fantastic as a spread on a veggie sandwich as well.
Rather than bread, I decided to make it a wrap. Hey, we put everything on a tortilla around here. It was really good.
I also ate it with crackers. I should have made homemade tortilla chips but was wasy too lazy so I just ate it with some Ritz. This was even better.
The flavors in the dip are subtle but come out nicely with the salty crackers. You can taste the hint of chocolate from the cocoa, then you get the slight tang from the balsamic vinegar. It's an excellent, intriguing combination.
While the wraps were tasy, the complex flavors get a little lost with the veggies. It didn't stand out or anything. I prefer this as a dip to a spread. Either way, it was highly tasty!!
This is linked with:
1 tbsp. olive oil
2 large onions, chopped
2 cans black beans (15 oz) rinsed and drained
1 tbsp. balsamic vinegar
1 tbsp. cocoa
1/2 tsp. salt
1/2 tsp. paprika
1 tbsp. sugar
Heat oil in pan, add onions and saute for about 15 - 20 minutes. Place onion and the rest of the ingredients in a food processor until smooth. I threw it all in a bowl and used my immersion blender. Serve with crackers or chips or on veggie wraps.