1980s Cheesy Bean Dip

Are we eating any healthier these days? We certainly know more about the effects of the SAD diet (Standard American Diet) on our bodies than we did in the 1980s, but do we care at all? I know I do.

I recently learned that a few dairy industries have had to close shop or at least cut way back on production because the demand for non-dairy milk has increased so much in recent years – and that is GOOD NEWS! And I also just learned that some of the disgustingly huge meat companies (think Tyson and Smithfield) have put some of their energies into cruelty free meats (think Beyond Meat and Tofurky …by the way, have you tried the Beyond Meat burger? OMG!)

Well, I regressed this week and ate a batch of this cheesy bean dip, which I lovingly call *1980s* cheesy bean dip….cuz, you know….cheese and all that….so 80s.

Here’s what you need:

2 cans refried beans

1 C shredded cheddar

1 C shredded Monterey jack

1 brick cream cheese

1 C sour cream

½ pack taco seasoning

Hot sauce to taste

Here’s what you do:

Melt and stir, melt and stir, melt and stir. Dip and eat, dip and eat, dip and eat.

Smashed Chickpea and Avocado Dip - Forks Over Knives

This recipe is genius! It's everything 'guacamole' plus the beloved chickpea all rolled, or in this case, smashed, in to one. Seriously, if you need to impress, and you're totally OVER hummus and guacamole, (well, who can entirely ever be over those?) - try this recipe. You won't regret!

You can find the recipe HERE on the Forks Over Knives website. Don't change a thing! 

Mother Earth

Looking for a killer dip to take to your Super Bowl party? Try something different and be ready to bask in the glow of compliments. Why bring another bowl of hummus or guacamole when you can really reach deep into your hippie roots and bring something named Mother Earth.

I created this dip after tasting something similar at Marie Catrib's restaurant in Grand Rapids. The place is food heaven - tons of vegan stuff, and I'm not just talking about a bean burrito. They have a curried cauliflower mac and cheese that's to die for. Their lasagna puts everyone else's to shame. And then they have their Mother Earth. It's amazing. But so is mine.

It's all about technique here, so be careful with that food processor.

Here's what you need:

2 large cloves garlic, pressed through garlic press

1 15 oz can dark kidney beans, drained and rinsed

1 15 oz can garbanzo beans, drained and rinsed

4 T mayonnaise

2 T red wine vinegar

2 T lemon juice

1/4 C red onion, diced - not minced

1/4 C red pepper, chopped - not too small, not too large

1/4 C green pepper, chopped - not too small, not too large

Here's what you do:

Place the kidney beans and garlic in the bowl of a food processor. Blend until the beans are mushy, but definitely NOT creamy. They should still have some skin showing and they should still be chunky. Remove to a large bowl.

Place the garbanzos in the same food processor bowl and do the same. Keep them flaky and chunky, but also a bit creamy. Add them to the kidney bean mixture. Add the mayo, vinegar, lemon juice, and chopped veg. Mix well with a fork or wooden spoon. Mash up any beans that seem too large. Serve with hearty tortilla chips.