Want to make your man happy?  Serve him a meal of bean dips and masa bread.

It would be safe for me to say that bean dips are one of Wilson's favorite foods.  He enjoys them served with raw veggies for dipping and some sort of bread or cracker for spreading.  Since he was leaving town on a business trip for a few days I decided to send him off with a dippy dinner.

Our evening started off with a Hawaiian Cocktail made with fresh pineapple, ginger and coconut vodka, be aware that I like them strong!

After cocktail hour was over, we opened a bottle of Spanish red wine to enjoy with our dinner.

I made three bean dips, each using a different bean and seasoning and a guacamole.  My preference for guacamole is to keep it pure; diced avocado, a bit of fresh lemon to keep it from turning brown, chopped red onion, tomato, cilantro, salt and pepper.  Nice, simple and chunky!

Along with the fresh veggies for dipping, I made some grilled masa bread as well as some grilled cornmeal flatbread, which I had leftover from a previous flatbread dinner.

Technically the masa bread is thick tortillas but I've been calling them masa bread for a while now and it has stuck.  If you haven't tried making your own tortillas you are missing out on something special.  They are absolutely delicious, quick and easy.  I use Bob's Red Mill masa harina which is found in most major grocery stores.  All you do is mix the masa harina with water and a bit of salt, form it into balls, smush the balls into flat disks and cook them, oil free, on a grill or griddle.  Tonight I grilled them on a cast iron grill pan.  In the past I have made them in my wok! 

After our dinner of dips, veggies and flatbread we had a dessert of grilled fresh pineapple drizzled with bittersweet chocolate and sprinkled with coconut.  It tasted better then it looks!

Click here for my masa bread recipe.