Easy Black Bean Dip Recipe

I just made up this spicy black bean dip recipe and I’m taking it to a friend’s BBQ. It’s very quick and easy, and it has a rich taste. Crushes anything you would find in a jar at the store. I think it is the sauteed onion, garlic and jalapeno that do the trick . You can make this in about 15 minutes.

The dip is also a health hero. Beans are a good source of fiber and protein. They actually can serve as a “meat” source. The beans, onion and garlic have antioxidants and the jalapeno and chile powder can help boost metabolism.

Here’s the recipe:

1 onion, chopped. I used vidalia

3 cloves garlic, minced

2 tbsp jalapeno (jar)

1 tbsp canola oil

1 tsp chile powder

1/2 tsp cumin

pinch salt

Instructions: sautee above ingredients over medium heat for about 10 minutes and remove from heat.

Rinse and drain 2 cans of black beans. (rinsing removes 40% of the salt) Reserve 1 cup beans. Place the remaining beans and onion mixture in a food processor and blend. Add 1 tbsp olive oil, 2 tbsp water, 2 tsp lime juice, and 3 tbsp cilantro (optional). Blend until smooth. Remove the  bean mixture. Place in a bowl and stir in the bean reserve. (nice chunky dip… but if you want it smooth as can be, just don’t reserve any in the beginning).

Refrigerate 2-24 hours to allow flavors to combine together.

If you really want to go crazy, make your own chips. Just buy corn or flour tortillas. Cut each tortilla into 8 pieces. Spray with olive oil (from the aerosol can – if you don’t have this kitchen gadget get one. You’ll never need Pam again) and sprinkle with salt. Cook in 400 degree oven for about 10 minutes.

Enjoy!

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