Thursday Taste: Ugly Bean Dip – The Perfect Tailgating Dip

The other day I was trying to figure out how to best utilize the tomatoes, corn and peppers my dad sent home with us this week. Then it dawned on me.

Duh. The Ugly.

There is almost an unsaid nod within my group of girlfriends when we get together for tailgating, boating or some other day long noshing celebration: Who is bringing the ugly? The ugly bean dip, that is. There is never a question of whether or not she will be there, as it would be blasphemy to gather and not have her creamy, dotted with black bean and spiked with jalapeno goodness. The Godmother, Sarah, started making her way back when – when we were still wet behind the ears high schoolers, and the tradition has sailed on throughout the years.

The Ugly, as we refer to this smooth and perfect anytime dip, has seen us through long sandbar boating hours on the lake, day long tailgating shenanigans with a capital S, birthday parties, bachelorette parties, wedding showers and now baby showers.  It seems to always work well when eaten early in the day…and then returned to in sloppy fellowship at say, 2 AM. If you take the Ugly somewhere, bring the recipe, you will be asked to hand it over.
So, it is with great pride I share Sarah’s original Ugly Bean Dip recipe with you here. You are about to embark on greatness, don’t take it lightly. Enjoy. Share. And eat often. You will never be the same. Plus, chopping all of the ingredients is a fab way to zone out, take relaxing deep inhales and exhales and think about nothing but chopping.
Be nourished and for today, be ugly.
2 Big Juicy Tomatoes, chopped (still amazing local grown tomatoes out there!)
1/2 – whole green pepper, chopped
1/4 – 1/2 red onion, chopped
Can of sweet corn (or 1-2 ears fresh corn off the cob)
1 can of black beans, rinsed and drained
1/4-1/2 jalapeno, seeded and chopped
1 cup fresh cilantro, chopped (I like LOTS when I make but you can put as little or as a much as you like)
1/2 cup ranch (Sarah says to always use Hidden Valley Ranch, so I do – remember, Godmother)
1/2 cup Italian dressing
Seasonings: 1 tsp. chile powder, 1 tsp garlic powder and 1 tsp pepper and 1/2 tsp cumin
3-4 drops tabasco
Chop, chop and chop the tomatoes, green pepper, onion, cilantro and jalapeno. Tip: Use a serrated knife and avoid the frustration of cutting through the tough tomato & pepper skin.
Always drain and rinse the black beans to remove the added sodium. Dump all the ingredients into a big glass bowl. Add the dressings and seasonings and feel good about the ugly mess you are making. Mix the ingredients and store overnight for best results.
 Savor every bite, preferably with good company.
*** Thanks to Britely  for nominating last week’s kale chips  as a winning “Brite of the Week”. If you get a second, I would be so grateful if you could click on the Brite slideshow link below and do one or all of the following:
View, Like or Comment!
 Thanks a million! PS, Britely is an awesome site for any fun slideshow need!! ***


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