What to do when a highly nutritious and yummy party dip, looks a little blah, bland and uninviting? “Plant” it with colorful veggies to resemble a spring garden and your guests will be anything but “quite contrary”. My Ranch Quinoa Black Bean Dip is a quick and easy appetizer for your next celebration or “whenever snack,” that is growing out of bounds with all sorts of plant-powered goodness – protein, fiber, vitamins and minerals!
Read on to get the skinny on this Ranch Quinoa Black Bean Dip.
My family enjoys hummus, except I call it “bean dip” when talking to the kids (no need to alarm them)! And, of course they love Ranch dressing, who doesn’t?! Combining these party staples definitely magnifies the flavor obsessions.
A basic can of black beans blended with creamy OPA Ranch Greek yogurt dressing and a couple other simple ingredients creates the base for this delicious dip topped with cooked and cooled quinoa. Use black or tri-colored quinoa so that it looks more like “dirt” for your “sprouted” vegetables.
I really like the hereby classic taste of OPA Ranch Greek yogurt dressing, it’s found fresh and free of preservatives in the produce department refrigerator shelves. Because the base is non-fat Greek yogurt, it is lower in fat and calories than traditional Ranch dressing.
Carrots, radishes, mushrooms and other seasonal vegetables can be cut down in length and gently pushed into the quinoa “dirt” – leaving a bit of the greens on top makes the veggies easy to pluck out and eat. Of course, you’ll also want to leave additional vegetables and an array of crackers, pita triangles, etc. for guests to dip with.
Ranch Quinoa Black Bean Dip isn’t just for party grazing, it also makes a versatile addition to any meal. Upon my first making of this appetizer, I realized that is was not a bad thing that I mixed up the quinoa layer into the bean layer – it was a damn delicious good thing! The texture was amazing and I used the mash up stuffed inside omelets and burritos and also as a southwestern-inspired “bed” to plate of chicken and fish on. Enjoy!
What is your favorite party dip? Have a creative use for leftover cooked quinoa? Please share in the comments – XOXO, Jennifer
This super-easy, stand-out party dip, made from ranch dressing, quinoa and black beans, is a fun and fresh way to present seasonal vegetables!
- 1 15- ounce can black beans drained and rinsed
- ¼ cup OPA Ranch Greek Yogurt Dressing more for drizzle)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 cup pre-cooked black or tri-color quinoa cooled
- Assorted vegetables cut bite-sized
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Add rinsed and drained beans to blender along with Ranch dressing, garlic salt, pepper, onion powder, lemon juice and water.
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Blend until smooth, adding a teaspoon at a time of additional water if too thick.
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Use spatula to scrape out of blender and into serving bowl, smoothing out top.
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Top bean dip with cooled quinoa.
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Decorate top of dip to resemble garden by pushing in trimmed vegetables to stand up.
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Leftovers may be stored in air-tight container in refrigerator for up to 5 days.