This past week we have been enjoying some time away from our daily life and went camping in a Sépaq in Québec. They are national parks and have been recognized as protected areas. I like that they have nice trails for walking and biking. You can also do some canoeing. There is so much to discover in these beautiful parks, it's so peaceful.
Before leaving on our trip, I tried a new recipe that we liked a lot from Kraft Canada. I made this Layered Black Bean Mexican Dip twice already. Since it's summer, I don't want to use the oven too much and I like to make quick meals at nights, but they still have to be nutritious and tasty. Because we eat with our eyes, I like how this dip turned out visually. And on top of that it's vegetarian, make it to please your family and friends that don't want to eat meat or for Meatless Mondays. I have a feeling that if I bring this dip to a family gathering it will be gone in no time. It would also be a great recipe to make for Canada Day.
The recipe calls for refried black beans but don't worry, if you can't find them, just mash some black beans and add chili powder and cumin and it will be just as delicious. For toppings you can use your imagination. You could ask your kids to decorate this dip, they always like to help in the kitchen. We added jalapeños, because we like it spicy. Dive in and enjoy!
LAYERED BLACK BEAN MEXICAN DIP
Ingredients:
1 can (14 fl oz/398 ml) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup sour cream
1 cup Tex-Mex Cheese
1 tomato, chopped
1/3 cup sliced black olives
3 green onions, sliced
Directions:
1- Mix black beans, chili powder, cumin together. Spread onto a 9-inch pie plate.
2- Top with sour cream, cheese, tomato, black olives and green onions.
3- Refrigerate at least 3 hours.
Disclosure: I am a Kraft Canada #WhatsCooking contributor,
