I make veggie-based dips a lot and they are super easy.  These two dips literally take 60 seconds to make.  All you need is a food processor or blender and you are good to go.   What I love is that you need very few ingredients for both dips – plus they are loaded with fiber (a can of black beans has 6 grams of fiber per 1/2 cup) and beneficial plant compounds that will do you body good.

For the black bean dip — be sure to rinse and drain the beans.  When I was making it, my hubby, Scott, was my taste tester and he added more of everything: beans, lime juice, cumin and cilantro.  So don’t be shy with the few ingredients that you use for this one. 🙂

Simple throw all of the ingredients into a food processor or blender and pulse away (for about 30 seconds) until well-blended. If it’s too thick you can add a tablespoon or two of water, but the lime juice should do the trick in thinning it out.

The artichoke dip is just a jar or marinated artichokes – I love Costco’s marinated artichoke hearts. Read my article about artichokes here.

Did you know artichokes are jam-packed with prebiotic fibers that actually feed the good bacteria in your gut?  So no need take probiotics when you eat prebiotic foods.  (I think they are so pretty, too!)

Aren’t they so pretty nestled in the jar?  The beauty is that you don’t need to rinse off the marinade. All you have to do is dump the whole jar of artichokes into a colander in the sink and drain the excess liquid. Do not rinse them. Allow the artichokes to maintain the marinade’s glorious flavor!

Once drained just toss them into the food processor or blender and pulse away until they are coarsely chopped.  Pulse longer for a dip with creamy, smoother texture.   To make it spicy add a touch of sriracha or smoked paprika or cayenne pepper.

And wha-lah!  You’ve got two dips ready to go in minutes. It’s that simple.

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Cumin Black Bean Dip

Makes about 2 cups

2-15 ounce cans black beans, drained and rinsed

Juice from 1 medium lime, halved and squeezed

6 sprigs cilantro, washed

1 teaspoon cumin

1/2 teaspoon sea salt

Garnish: a few cilantro leaves

Put all ingredients into a food processor or blender.  Pulse until well-blended for about 30 seconds.  Using a rubber spatula or spoon, put into a  small bowl.  Place a few cilantro leaves on top, if desired. Serve with whole grain crackers or carrot, cucumber or white button mushrooms slices.

Marinated Artichoke Dip

Makes about 2 cups 

1 – 33 ounce jar marinated artichoke hearts, drained in a colander

Put artichokes into a food processor; pulse until well-blended for about 30 – 60 seconds.   Serve on whole grain crackers or toast points or with carrot, cucumber or white button mushroom slices.