This post is sponsored by USA Pulses and Pulse Canada. Thank you for supporting the brands that make this space possible!
You know what I love most about Super Bowl weekend? Obviously, the snacks! I actually understand football about 40% more than I used to before I met my husband, but I’m not a superfan by a long shot. I can pay attention for a while, but honestly, when we all gather on a Sunday afternoon at a friend’s house, you can usually find me hovering around the snacks. This year, I’ll be hanging out by the spicy vegan black bean dip and eating through all the tortilla
I usually am the purveyor of the desserts at a party. 9/10 times I’m bringing a Tupperware full of cookies or a cake leftover from a blog shoot, so I won’t run the risk of eating it all myself. But, this year I’m going savory! I’ve partnered with USA Pulses and Pulse Canada to up your pulses game and incorporate a little more healthy balance into your game day snacks. Personally, I know I don’t take advantage of all the nutritional benefits of pulses enough, which include chickpeas, beans, and lentils and am using their Half-Cup Habit to motivate myself to cook even more with these nutritional powerhouses. If you want in on packing more even more pulses into your diet (just ½ cup 3 times a week!), sign up for their Half-Cup Habit with me!
One of the BEST things about bringing this spicy vegan black bean dip to the party is that it’s most likely going to prevent that post-snack crash and is packed full of plant-based protein and fiber. I also love bringing black bean dip into a party because it’s something almost everyone loves and it tastes delicious. It’s like a sneaky super healthy snack that is good for your gut and your waistline. Win! Case in point, you can find me by the black bean dip.
A perfectly spicy vegan black bean dip, great for your next party or potluck! Chock full of black, beans, garlic, and a hefty dose of your favorite salsa.
- 1 15.5 ounce can of black beans
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Juice of 1/2 lime
- 1/4 cup salsa (your favorite variety)
- Preheat oven to 350 degrees F. Lightly grease a loaf pan or small square pan and set aside.
- In a food processor (affiliate link), combine all the ingredients except for the lime juice and salsa. Pulse until combined but black beans are still slightly chunky.
- Transfer dip to the prepared pan and stir in the lime juice and salsa.
- Bake for 20 minutes, or until dip is bubbling and warm. Serve immediately with tortilla chips and bell peppers.