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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 48 |
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A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. UPDATE: I used this dip as the base for a layered Mexican dip with low fat sour cream, salsa, low fat cheese, and avocado and WOW was it fabulous! Ingredients:
1 (16 ounce) can black beans, drained and rinsed |
1/8 large onion, finely chopped |
1/4 cup pickled jalapeno pepper |
1/2 teaspoon minced garlic (more to taste) |
1 teaspoon black pepper (less to taste) |
1/4 teaspoon cumin (more to taste) |
2 teaspoons chili powder |
1 tablespoon lime juice (juice of 1 lime) |
Directions:
1. Place all ingredients in blender and process until smooth. NOTE: I used black beans that I had soaked and cooked myself and they must have been a little drier than those from a can, so I added about 2T of water to get it creamy.
2. Serve with tortilla chips, carrots and bell peppers for dipping.
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