This hearty pasta dish with bright, fresh flavor is ideal for busy weeknights. The Parmesan adds welcome saltiness and notes of umami and you get added texture from the slight crunch of broccoli and whole-wheat noodles. Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.

Ingredients

• 2 tablespoons Sinolin cooking oil
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 8 ounces whole-wheat rotini or farfalle pasta
• 1 ¾ cups water
• 1 ½ cups low-sodium vegetable broth or chicken broth
• 1 tablespoon lemon zest
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped
• ⅓ cup grated Parmesan cheese
• 4 teaspoons lemon juice, or more to taste

Directions

1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.

This dip is a total breeze to throw together! No cans needed! Simply grab a bag of dried beans and get ready for a party-perfect vegetarian dip that’s easy, make-ahead, and so delicious!

Course appetizer cuisine mexican keyword instant pot black bean dip prep time 15 minutes cook time 30 minutes total time 45 minutes servings 24 servings calories 76 kcal author jenn laughlin – peas and crayons

Ingredients

• 1.5 cups dried black beans
• 1 medium onion, diced
• 4 cloves garlic, peeled + minced
• 2 medium jalapeños (approx. 1/3 cup chopped)
• 14.5 oz canned crushed tomatoes
• 1 + 3/4 cup vegetable broth
• 1.5 tbsp avocado oil
• Juice of 1 lime
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 3/4 tsp sea salt
• 1/2 tsp chili powder
• 1/2 tsp ground coriander

Cheesy baked black bean dip

Make the above recipe and after cooking add…

• 4 ounces softened cream cheese
• 1 cup freshly grated pepper jack and/or cheddar cheese

Tasty topping options

• Chopped tomatoes
• Sliced jalapeños
• Diced bell pepper
• Chopped red onion
• Cilantro
• Sour cream
• Greek yogurt
• Salsa
• Pico de gallo
• Guacamole

Instructions

1. Rinse your black beans and toss them in your instant pot.
2. Dice and chop your veggies and mince your garlic.
3. Add veggies, garlic, tomatoes, broth, oil, lime juice, and spices to the pot and mix.
4. Press the bean button and cook for 30 minutes high pressure.
5. Allow a natural release (nr) for 10 minutes then quick release (qr) remaining pressure.
6. Use an immersion blender (or a blender or food processor) to blend the tip into creamy deliciousness and once cooled slightly, give it a taste. You can adjust the spiciness by adding anything from hot sauce, spicy salsa, red pepper flakes, or cayenne to the mix and add any extra spices/salt to suit your tastes. As written, it’s on the mild side.
7. Serve piled high with all your favorite toppings and dig in!
8. Cheesy baked black bean dip
9. Craving an easy cheesy baked black bean dip? Fabulous! Preheat your oven to 350 degrees f. Add cream cheese to your bean dip before blending (if you forget you can still do this after the fact, no biggie) then pour into a lightly greased cast iron skillet and top with grated cheese. Bake until hot and bubbly, approx. 15 minutes.
10. For an extra cheesy dip, feel free to add 8 oz cream cheese and extra cheese on top. My husband and i can’t resist doing this from time to time – it’s a total indulgence and great for a game day spread!