Black Bean Dip

The easiest, most delicious appetizer ever, this Black Bean Dip is something I make all the time! It's welcome on Taco Tuesday, at any party, and is great on a vegetable crudite board. The recipe uses mostly pantry ingredients, too!

 

There are many impulse purchases I am guilty of at the grocery store, but I don't ever leave without a can of black beans. I figure this one of the healthiest impulse buy I could make, so I never regret it.

Black beans have iron, antioxidants and fiber, and I can't say that about my favorite candy bar that also makes its way into my grocery cart.

I put the can to use with my black beans and rice side dish at least once a week. Plus, my freezer always has Black Bean Burgers because they're just so easy to pile on a bun with guacamole and have a filling meal.

Other Ways to Use a Can of Black Beans:

• Black Bean Brownies are for real, and insanely delicious.
• Toss them in any salad for a protein boost.
• Black Bean and Corn Salsa is also great party food.
• Refried Black Beans is a simple side dish.
• Add ½ cup of black beans to a smoothie with lots of berries. Nearly flavorless protein!

How to Make Black Bean Dip

This black bean dip recipe could not be easier. You literally toss everything into a food processor and hit blend. You can whip it up 5 minutes before your party starts and serve it alongside a bowl of tortilla chips. Or, you can make it up to 4 hours in advance and keep it covered in the fridge. Be sure to tightly cover it because it contains raw onion which gets slightly stronger as it sits and can also emit onion odor to other things in your fridge.

The ingredients are flexible: if you lack a jalapeno, just used cayenne pepper. If you have tomatillo or other green salsa, that works here, too.

The Ingredients

• Black Beans. You need two 15-ounce cans of black beans, rinsed until the water runs clear and drained.
• Jalapeño. This black bean dip needs an element of spice. It can be a jalapeño with the seeds removed, or it can be a sprinkle cayenne pepper or even a canned chipotle pepper.
• Onion. Just half of a small white or yellow onion, about ⅓ cup diced.
• Garlic. One clove of raw garlic, no need to mince.
• Lime Juice.
• Cilantro.
• Ground Cumin.
• Salsa. Use ½ cup of your favorite vegetable-based salsa. I use tomato-based, but a tomatillo or green salsa would work here, too. When I say vegetable-based, I mean a sauce made with ground up vegetables (salsa). This isn't the same as hot sauce. Hot sauce is typically vinegar and chili peppers and other spices, which would be way too thin and spicy here.

The Directions

1. Gather all ingredients, and have your food processor ready. You need one that holds at least 4 cups.

2. Add the rinsed and drained beans, jalapeño, onion, garlic, lime juice and cilantro the food processor. Blend until smooth.

3. Once the mixture is smooth, add the cumin, salt, and salsa. Blend again until mostly smooth.

4. Give the black bean dip a taste with the chips you plan on serving it with to adjust the salt, if needed.

5. Serve immediately with tortilla chips, or cover tightly and refrigerate for up to 4 hours before serving. Garnish with extra cilantro for serving.