Black Bean Dip
Ingredients:
28 oz canned black beans, drained
1 small onion, sliced
3 cloves of garlic
1 tablespoon cumin
1 tablespoon plain yogurt (optional*)
1 tablespoon lime juice*
1 teaspoon chile powder
1 teaspoon cayenne pepper
Directions:
Pour all ingredients into a food processor (or blender) and pulse until you achieve your desired consistency. Pretty smooth but with the odd whole bean is nice.
Excellent on: pita, tortilla chips, raw veggies or used in place of refried beans.
*Leave this out for a thicker dip or if you are vegan or just don’t like yogurt! It adds a nice tang though.
**I used key limes I had leftover from making pie, but juice from a regular lime is fine
My thoughts:
I saw a jar of prepared black bean dip at Wegman’s and I thought I could probably make a better version at home using fresher ingredients, i.e. fresh garlic instead of the garlic powder in the ingredients list, fresh onion instead of dehydrated. So I came up with this recipe. It came out well, and it’s low fat. Fat free if you don’t add the yogurt. I think it would be good with a little fresh corn stirred in after you blend it for some texture interest. Unfortunately it’s the depths of Winter here so I’ll have to make it again in Spring to find out.
Sounds really good. We had a black bean dip at Christmas when we were in BC. I’d like to try this one with the corn.
This sounds good – printing out to make tomorrow…
Chris’s sister gave us this bean dip for Christmas that looked promising, but in reality was completely grody. It tasted like vinegar. Now, I like vinegar in some circumstances, but not in my bean dip. Your recipe looks much better.