Black Bean Dip
Ingredients
- 1/2 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
- 1/4 cup packed fresh cilantro washed well and spun dry (about a small fist size)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne or to taste
- salt and freshly ground black pepper to taste
- 2 tablespoons water
- Tortilla chips or vegetables for serving
Instructions
- 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.
- 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
- Chill dip, covered, at least 3 hours and up to 2 days.
- 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.
