This is a fun party dip that hits on almost every flavor imaginable. It's made with black beans and Mexican spices, 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 chips for dipping.


15.25 ounces black beans
1 clove garlic
2 tablespoons Greek yogurt
1/2 teaspoon ground 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 fresqco
2 tablespoons Sriracha
Plantain chips or tortilla chips, for serving


Step 1
In food processor, pulse beans, garlic, yogurt, cumin, chili powder, salt and cayenne until smooth.

Step 2
Transfer to serving dish; top with pineapple, cilantro, queso fresco and hot sauce, if desired. \r\n

Step 3
Serve with chips for dipping.