Florida Keys Black Bean Dip

Five ingredients and a blender. That’s it. This no-cook black bean dip gets its Florida Keys personality from two unexpected additions: balsamic vinegar for tangy depth and a splash of orange juice that brightens the whole thing and gives it a subtle tropical sweetness you won’t find in typical bean dips.

The red onion and garlic go in raw, which keeps the flavor sharp and punchy. Blend everything until completely smooth, or leave it slightly chunky if you prefer more texture for scooping.

Serve it the Keys way with thin slices of chayote squash instead of chips. Chayote has a mild, crisp crunch that lets the bean flavor come through without competing.

Chef Tips

• Drain and rinse the canned black beans before blending to reduce sodium and get a cleaner flavor.
• Start with less garlic and taste. Raw garlic intensifies as the dip sits, and one clove can pack a punch in a smooth blend.
• Let the dip rest in the fridge for 30 minutes before serving. The flavors meld and the balsamic becomes more pronounced.

Variations

• Stir in diced mango or pineapple after blending for a fruity, tropical twist.
• Add a chipotle pepper in adobo sauce to the blender for a smoky, spicy version.
• Top with crumbled cotija cheese and a drizzle of olive oil for a more substantial appetizer.