Looking through an old collection of favorite recipes, I found a beloved dip recipe called Kevin’s Black Bean. Creamy, tangy and filling, I realized it would be a winner for holiday gatherings. It happens to be healthy, too; Kevin’s Black Bean will be a protein- and fiber-filled superstar on a buffet.

My recipe is wrinkled and a bit stained – a sign that I used to make  it often. I remember that most family and friends really liked it  (except for the cilantro haters.)

Kevin’s Black Bean is easy on the budget and can be made ahead a day or two.

Who is Kevin?

I don’t have the source for the dip, so Kevin’s identity remains a mystery  I appreciate that he created  a

dip that is filled with favorite Tex Mex flavors – beans, sour cream, and cilantro. The original recipe called for regular sour cream. Sub reduced-fat sour cream to slash saturated fat with no loss of flavor or texture.

Kevin’s Black Bean can be eaten with raw veggies or tortilla  chips, but the chips will work better to hold the hefty dip. Since the dip is filling, just a few loaded chips will be plenty. If you’re like me, you’ll be glad to have leftover dip in the fridge; it’s a good snack.

If you don’t want leftover chips in the house, you can make tortilla chips from fresh corn tortillas. Stack a few tortillas, then cut the stack into wedges. Mist the tortilla pieces with spray olive oil, then bake in an air fryer or slow oven until crisp, watching closely to prevent burning.

Note: Like all bean dips, Kevin’s Black Bean needs a bit of sprucing up to look appetizing. Don’t forget the garnishes!

Enjoy Kevin’s recipe.