My obsession with dip is still in full swing. At least it is all healthy. I made two dips this morning. The first dip, Edamame and Tofu Dip, I had at the house of the lovely Keitai Goddess who got the recipe from Cerebral Soup. The dip is really healthy and packed full of protein. I won’t put the recipe here because I didn’t make any changes. Head on over here to get it.
The next dip I made was Black Bean Guacamole. I happened to have bought a can of black beans the day before with no specific purpose in mind. It must have been fate. I found it here on the Closet Cooking blog. This is going to taste great on the home made bread that is rising as I type.
I made two changes:
- I used Italian parsley instead of cilantro because of availability – for those of you in Japan who have a hard time finding cilantro/coriander, mitsuba is a good substitute in some recipes where the cilantro is not the main flavor. The taste isn’t all that similar but it is quite strong like cilantro.
- I didn’t have a jalapeno pepper so I used a couple dashes of Tabasco sauce – I don’t use them enough to buy a jar but the dip would have tasted even better, I’m sure.
If you are looking for another good dip, I made Silky Soybean Dip/Spread at the end of last year.