Black Bean Dip

 

Black beans make a dramatic, dark colored dip that pops with flavor from lime, jalapeno and cilantro.  Make this a day or two ahead of your party and bring to room temperature prior to serving

  • 2-15 oz. cans black beans, rinsed and drained
  • 2 TBS extra virgin olive oil, plus additional for drizzling
  • 1 clove garlic, smashed, peeled & chopped
  • 1 small red onion, peeled and diced finely
  • 1 small red pepper, seeded and diced finely
  • Minced, seeded Jalapeno pepper, to taste (optional)
  • 1 tsp cumin
  • Juice of 2 limes
  • 1 TBS sherry vinegar
  • 2 tsp Kosher salt to taste
  • 2 TBS chopped fresh cilantro (optional)
  • 2-3 TBS cold water

 

  1. Heat olive oil in a non-stick pan on medium high heat.  Sauté garlic, onion and pepper(s) with cumin, until translucent.
  2. Transfer sautéed vegetables to a food processor fitted with the steel blade along with black beans, lime juice, sherry vinegar and salt.  Process until smooth, tasting for seasoning.
  3. For a Summer, no cook version, add vegetables raw to beans before processing.
  4. Add water to thin and additional salt, if necessary.
  5. Transfer to a bowl, drizzle w/ oil and garnish with cilantro.
  6. Serve warm or at room temperature, with tortilla chips and/or crudités as a dip.

 

 

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