The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.

　　If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler—unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.

　　

Ingredients

Makes 6 to 8 servings

　　1 medium red onion, chopped

　　2 (16-ounce) cans black beans, drained and rinsed

　　2 tablespoons balsamic vinegar

　　1 tablespoon fresh orange or lime juice

　　1 tablespoon chopped fresh cilantro

　　1 tablespoon olive oil

　　1 garlic clove, peeled

　　1 teaspoon ground cumin

　　Salt and freshly ground pepper, to taste

　　Tortilla chips and, if you're with that sort of crowd, assorted cut-up raw vegetables

　　

Step 1

1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish

　　

Step 2

2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.

　　

Step 3

3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.

　　Reprinted with permission from Gameday Gourmet by Pableaux Johnson, © July 2007 ESPN Books