Tuesday, November 10, 2009

Black Bean and Sun-Dried Tomato Dip

Spread #3 prepared for my guests (along with hummus, tapenade, and mysterious spread #4), the Black Bean and Sun-Dried Tomato Dip (page 13), was a delightful surprise. Honestly, I decided to throw it together simply because I was going for a sort-of Mediterranean thing and I had the ingredients. Thank the entire Greek pantheon I did! My four guests all adored it; their only complaint was that I hadn't made more. This one disappeared the fastest and no one could stop praising it.

The delectable tartness of the olive oil-packed tomatoes is what really makes this spread shine. I used basil (given the choice between that and marjoram, simply because I had it) and fresh parsley snipped off of Patrick (that's right, I've named my parsley plant; wait 'til you meet Barnaby and the rest). The balsamic vinegar was a white Italian variety.

I will be making this again, repeatedly. Repeatedly, I say!

- - Ulpia, always ready to spread the beany love - -


  1. I was eyeing this!!

    How do you think it would be on pita triangles or tortilla chips?

  2. Dee-vine! It's marked "dip" anyway, I just pretended that equals "spread." Which it can. Actually, I think it would be even better on pita triangles/pita chips/tortillas than it does on the above pictured bruschetta bread.

    I seriously want this with some thoroughly-oil-cooked pita chips right now.

  3. Yeah, I'm going to have to be all over this. It's so incredibly easy and pairs two of my favorite things--black beans and sun-dried tomatoes. Might be good for putting on a wrap too!

  4. I love simple but flavourful dips like this.

    Ulpia, are you on twitter? If so, add me: www.twitter.com/misa_v


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