small, but hot like chilli*

* Viper tells me this is how one of his workmates describes (ahem) himself if you get my drift.  Wouldn’t think a male would willingly admit this, anyhow…  One time, we had a Mexican party.

I had a mono-brow.

We drank sangria.  Lots of sangria.  I made cactus sculptures out of pickles.  There was a pinata.  A lot of cheese and corn chips were consumed.   I drank lots of sangria.  I didn’t make this particular dip, but something kind of close to it.  Basically, I wanted something yummy and spicy for lunch today, utilising what limited resources I had on hand.  I am also participating in Alex’s Sugar Free Challenge  so needed something that would not cause a sugar induced coma.

Luckily I’m not a big sugar fan at the best of times, so it’s not too difficult for me. This is what I came up with:

Red Bean Small Chilli Dip:

(If you want to make this into a salad dressing, simply thin with water and a splash of apple cider vinegar until you reach the desired consistency).

• 1C cooked red kidney beans
• 1/3C jarred salsa (one with no added sugar, of course)
• 1/2C cooked sweet potato (or pumpkin)
• 3T nutritional yeast
• 1/4t sea salt
• 1 clove of garlic, crushed
• Black pepper, freshly ground to taste
• 1/4t ground cumin
• 1/4t ground coriander
• 1t lime juice
• 1/4 small birds eye chilli (or to taste, the ones I have at the moment are blow your face off HOT).

1. Blend all ingredients together in a food processor.  Serve with assorted ‘dippers’ (not the birds eye chilli as pictured if you would like to keep your eyebrows… HOT).

A baby friendly version would go something like this:

• 1C cooked red kidney beans
• 1/2C cooked sweet potato (or pumpkin)
• 1/3C canned tomatoes
• 3T nutritional yeast
• 1/4t garlic powder
• 1/8t ground coriander
• 1/4t ground cumin
• Black pepper, freshly ground
• 1/2t lime juice

1. Blend.  Spread on rice cakes, toast, or just let your little one smear it all over themselves.