TK: Creamy Black Bean and Cilantro Dip and Pineapple Guacamole

Because Collin keeps a strange work schedule, I meal plan on Wednesdays instead of Sunday like normal people. So when Sunday evening rolled around (and I'm already in bed) and Collin announced that he wanted to smoke a brisket on Tuesday and have people over that evening I literally had to shove my entire meal plan aside and figure out what I was going to prepare last minute for company. Lucky for me, I love this kind of shit. Last minute planning is my favorite - and I'm really not kidding. I'm a planner. It's what I do, and if I'm being honest, I'm pretty damn good at it. As a matter of fact, if you really wanna get my motor going, throw in a crisis during a last minute event that I'm planning and watch me handle that shit. *sigh* It has been too long.

Anyway, before I get way too turned on, I decided on a medley of things from Thug Kitchen and Cravings. I did toss together a double batch of Chrissy's Secretly Spicy Deviled Eggs, but I won't post about those because I already have. Of course, those were popular AF and were the second things to go. Yes, they were second. To what, you ask? Read on:

The one thing that got the most raves was, shockingly enough, the Creamy Black Bean and Cilantro Dip from Thug Kitchen. I'm not kidding. Everyone commented on how good this was. My sister even liked this and she really can't stand cilantro. It's such a breeze to make, too. You throw a bunch of stuff in a food processor and it blends so beautifully and the flavors mingle so evenly that it really just tastes like bean dip from heaven:

Here is a close up. Now I know why the book didn't boast a picture.

Recipe: 2 1/2 cups cooked black beans (or 1 2/3 cans black beans, which is what I did), 1/3 cup veggie broth or water (I used veggie broth), 2 cloves garlic, juice of 1 lime, pinch of salt, 1/2 tsp chili powder, 1/4 cup chopped cilantro, 1/2 cup chopped green onions. Throw it all in a food processor and go to town.

I decided to make 2 dips from Thug Kitchen, and I'm glad I did because the brisket took way longer than we thought and people were very snackish. The next dip I made was called Pineapple Guacamole. I felt I used too much pineapple as I did not measure anything out and eyeballed it all. I was in a serious rush and short on time so next time I'll remember to measure out the pineapple. However, this went just as quickly as the bean dip - if not quicker:

Dip is hard.

Recipe: 2 avocados, 2/3 cup chopped pineapple (I used canned), 1/2 cup chopped red onion, 2 tbs. cilantro, 2 cloves minced garlic, grated zest of 1/2 lime, 1 tbs. lime juice, 1/8 tsp. ground cumin, pinch of salt. I actually didn't mince or chop anything and threw it all in the food processor (except the avocado) until smooth-ish. I mashed the avocado in a bowl with a fork and added the rest of the ingredients until mixed. Delish.

Side by Side

So basically, if you want to impress anyone - anyone at all - you need these. Someone call the Queen of England and tell her I've got her next dip recipes for high tea. Wait - do they have dip at high tea? Someone get the Queen on the phone, I've got a game changer here.