Black Bean Dip Recipe

Answer 1

Black beans are filling and surprisingly robust when served cold. They can create a dark, rich dip that's as filling as guacamole without the spoilage and discoloration problems that often accompany recipes using avocado.

Black beans are also quite nutritious. Coupled with a rice side dish at mealtime, beans provide all the amino acids the body needs to repair and maintain itself with less essential fat than other amino acid rich foods like beef, chicken, fish and pork.

Black Bean Dip Recipe

For this simple dip recipe, you'll need a blender or food processor. The ingredients are assembled and then processed to a smooth, chip friendly consistency. Our dip is often better the second day, too, and really shines at room temperature or even slightly warm.

Ingredients

2 cans black beans, (12 to 14 oz.) drained 5 tsp. tomato paste 3 tbsp. water 3 garlic cloves, minced fine 2-1/2 tsp. lime juice 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. onion powder 1/8 tsp. cayenne pepper (optional) 2 green onions, chopped 1 Roma tomato, diced 1 tbsp. cilantro, chopped fresh Sour cream (for garnish)

Directions

Combine all ingredients but green onion, cilantro and sour cream. Pulse on a food processor or blend until smooth. Add green onion, diced tomato and cilantro. Stir to incorporate Ladle into one or more serving bowls and top with a dollop of sour cream.

Serve black bean dip with tortilla chips or a crudité platter. If you're serving fresh vegetables, some nice additions include: celery, green pepper, fresh quartered mushrooms, green onion, carrot slices and tomato wedges.

Serves 6 to 8