Today we have a super special treat {or two!} for you! We invited our local South Florida blogger buddy Dianna of The Kitchen Prep over to fill our bellies with yummy goodness. We first sampled her delicious bites earlier this year at Rapunzel’s Closet’s Sip and Shop event. Her hors d’oeuvres were divine, and we have been big fans ever since! Read on to see what she whipped up for us this time, and make sure to share it with your friends at your next cabana party!
Take it away, Dianna!
I’m so thrilled to be hanging out on Palm Beach Lately today!
When the girls invited me over, I knew I needed to think of something perfect to bring to their cocktail party. Something as fabulous as the swoon-worthy finds you can spot around their posts… something that says “summer” with a little taste of South Florida style.
And then it hit me like a steamy Havana night… ice cold Strawberry-Lime Mojitos and dreamy Cuban Black Bean Dip!
Because what’s more South Florida than amazing Cuban inspired eats?
I created these recipes to be light enough to serve poolside without having guests worry about sabotaging bikini season. But don’t worry; what they lack in calories they make up for in flavor!
I love a good mojito… but the truth is its satisfying sweetness is made up of pure sugar, which can be less than desirable if you’re looking to maintain a healthy beach bod for the summer. {Let’s save those splurge calories for gelato, right??}
In this lightened up version, I used honey and strawberries to create a natural syrup for the base. Muddled with fresh mint, limes, and bubbly club soda, the result is nothing short of fun and refreshing.
Have you ever noticed that calorie-rich dips usually manage to sneak their way into summer gatherings? {And that they’re usually the ones with a constant group of grazers hovering over it?} That’s because dips are fun to eat!
Savory and creamy with a little crunch from dippers… it’s a combination that just begs for one more bite.
This Cuban Black Bean Dip will help party-goers forget about mayo-heavy, sour cream-soaked dips of the past. A healthy dose of black beans, aromatic veggies, and savory spices come together to form an addictive dip you can feel good about snacking on!
Together, these delightful bites make an incredible pairing for balmy summer nights!
If anyone knows how to throw a gorgeous soiree, it’s the girls of Palm Beach Lately. Thanks so much, Danielle and Beth, for welcoming me as your guest!
Cheers!
xo
Thank you, Dianna! And readers, click “read more” below to reveal her juicy recipes!
Strawberry-Lime Mojitos
For Syrup:
1/2 cup water
1/2 cup honey
1 cup strawberries {frozen or fresh}, roughly chopped
1. Stir all ingredients together in a small saucepan over medium-high heat. Bring to a boil.
2. Reduce to a bubble and let simmer for 5-7 minutes until strawberries begin to break down and a foam forms on top. Remove from heat and let cool slightly.
3. Pour mixture into a blender and process until smooth.
4. Strain using a fine mesh strainer, pressing down to extract all liquid. Discard solids
5. Pour into an airtight glass container and refrigerate overnight, or until ready to use.
Note: You can pour this over ice cream, add to sparkling water for homemade soda,etc… be creative!
For Mojitos:
{Makes 2}
2 oz {4 tablespoons} strawberry syrup
1 oz {1 tablespoon} fresh lime juice
4 fresh mint sprigs
2 slices of lime
2 to 2 1/2 oz light rum
Club soda
Optional Garnish: Slice of lime, strawberry
1. In 2 highball glasses, muddle {press and mush lightly with a muddler or the handle of a wooden spoon} strawberry syrup, lime juice, mint, and a slice of lime.
2. Add rum and fill with ice.
3. Top with club soda and garnish with a strawberry and slice of lime, if desired.
Cuban Black Bean Dip
2 teaspoons olive oil
1/4 cup onion, diced
1/2 of a green pepper, diced
1 clove garlic, minced or grated
1 can black beans, rinsed and drained
1/4 teaspoon oregano
1/2 teaspoon ground cumin
2 tablespoons chicken broth or water
Squeeze of fresh lime juice
Salt to taste
Optional: Fresh tomato, diced {for garnish}
1. In a medium skillet over medium-high heat, saute onion and green pepper until tender. Add garlic and cook for about a minute.
2. Stir in beans, tossing to combine with softened veggies. Add oregano and cumin, stirring to combine. Cook until beans are heated through. Add 2 tablespoons water or chicken broth and stir, scraping bottom of pan to loosen any browned bits.
3. Transfer bean mixture to a food processor or blender, and pulse until you reach the desired consistency. Taste and season with salt and a squeeze of fresh lime juice. {Start with a small amount if needed. Remember canned beans tend to be high in salt content!}
4. Scoop into serving dish and garnish with diced tomato, if desired. Serve warm, room temp, or cold with fresh veggies, or plantain chips!
{Note: This makes a great spread for sandwiches & wraps, too!}
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