Black Bean Dip
Author: Nicole
Ingredients
  • ½ medium onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon vegetable or olive oil
  • 2 15-ounce cans black beans, rinsed and drained well
  • 3 tablespoons fresh lime juice
  • 1 tablespoon balsamic vinegar
  • ¼ cup packed fresh cilantro, washed well and spun dry (about a small fist size)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne (or to taste)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons water
  • Tortilla chips or vegetables for serving
Instructions
  1. In a medium skillet heat oil over medium low heat. Cook onion and garlic until onion is translucent. Remove skillet from heat and let mixture cool.
  2. In a food processor blend beans, lime juice, balsamic vinegar, cilantro, ground coriander, cumin and cayenne pepper and water until smooth, adding up to 2 tablespoons more water if necessary to reach desired consistency. Add onion mixture and blend until smooth
  3. Chill dip, covered, at least 3 hours and up to 2 days.
  4. Serve dip with baked tortilla chips or vegetables.
Notes
Alternative: Place dip in a heat-proof dish, sprinkle with grated cheese (preferably a Mexican cheese blend) and bake at 350°F until heated through for about 15-20 minutes.
Recipe by Riegl Palate at https://www.rieglpalate.com/black-bean-dip/