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April 27, 2010

Those celery sticks are so going to get chomped on.

I’ve been throwing together ingredients to create a go to bean dip for whenever I’m hungry and I want to throw something on a tortilla to mow down on. It’s delicious, and I would say this is the most successful one that I’ve made yet.

  • 2  16 oz cans of refried vegetarian pinto beans
  • 2 16 oz cans of black beans, drained and rinsed
  • 1 16 oz can of yellow corn, drained and rinsed
  • 3 chipotle peppers, diced finely
  • 1 jalapeno pepper with seeds removed (or not removed if you like it really spicy), diced finely
  • 1/2 cup of ketchup
  • 1/2 teaspoon of chile powder
  • 1/2 cup of diced green pepper
  • 1/2 cup of diced red pepper

Combine all ingredients in a tupperware container to store in your fridge and dip into whenever you need something yummy and flavorful to fill your belly or to supply for your friends when they come over hungry and want something to dip chips into.

I’m serving it 2 ways right now. Megan and Dexter are over, and dipping celery sticks into it. A little bit ago, I dished some out onto a tortilla with egg that I cooked and folded up the tortillas into a little burrito.

It has a delightfully tangy zip with just a little bit of a heat to it. You can adjust the hot factor by increasing the amount of jalapeno or chile powder, of course.

Look at those celery sticks, chilling in there.

The bean dip contrasts nicely with the crisp flavor of the celery sticks.

2 Comments leave one →
  1. Jennifer Fuchs permalink
    April 28, 2010 1:43 am

    Sounds like my kind of recipe – perhaps a little taste of the south. Can’t wait to try it! Thanks for sharing.
    Jennifer (Emily’s aunt)

  2. meganmessina permalink*
    April 29, 2010 3:44 am

    It had a refreshing little kick in the back of the throat, I can’t wait to try this warmed up with some melted cheese on top!

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