Black Bean Dip
Another one of my husband’s absolute favs is my Black Bean Dip. It was in the Columbus Dispatch back in 2000, so maybe some of you have been enjoying it for the past 10 years. It’s a hit with kids and adults alike, enough for them to lick the bowl clean! Actually, I just made this dip three times, because I kept forgetting to take a final picture for you to see and it was gone in a blink of an eye. I”m making a double batch next time. It’s great to make after you have made the “Charred Salsa”, see recipe under tomatoes, I use a bit of the salsa to make the bean dip. This means I don’t have to clean the food processor until after I made the bean dip. A little time saver tip and they go perfectly together.
Black Bean Dip
1 jalapeño
1 small garlic clove, peeled and cut in half
1 green onion, white and green tops, cut in 1-inch pieces
1 can (15 ounce) black beans, drained
2 tablespoon of your favorite salsa
1 teaspoon ground cumin
2-3 tablespoons coarsely chopped cilantro
In a food processor with a steel blade, combine jalapeno, garlic and green onion. Finely mince the vegetables, scraping down the sides.
Add black beans, salsa, cumin and cilantro; pulse until smooth. Refrigerate for a few hours or overnight for flavors to meld.
Taste and adjust seasonings. Garnish with a sprig of cilantro if desired. Serve with tortilla chips, also a good spread for bean burritos.
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3 Responses to “Black Bean Dip”
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It’s not the prettiest looking dip, but it is really yummy!
i’ve been looking for a good black bean dip recipe—-this one looks good
can you create a warm version—there is a salvadoran restaurant in texas that makes a great black bean dip served warm—but i can’t find a recipe
Hmmm….what does it taste like? Is it whole beans? Next time I come to Texas we will have to go and figure it out 🙂