Floridanative Black Bean Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a my variation of a Southwestern dip recipe found in Southern Living's Ultimate Book of Appetizers. NOTE: If you can't find the 'Rotel with lime juice and cilantro', substitute 1/2 to 1 cup mild salsa, 2 tablespoons fresh cilantro (2 teaspoons dried) and 2 tablespoons fresh lime juice. Prep time = cook time Ingredients:
1 (15 ounce) can organic black beans, rinsed and drained |
1 (10 ounce) can rotel diced tomatoes with lime and cilantro, drained and divided, with 2 tablespoons juice reserved for use (5 ounces of rotel can be frozen and used for another dish) |
2 garlic cloves, peeled |
1/4 large onion, chopped |
1/4 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1 teaspoon dried cilantro |
fresh ground pepper |
fresh cilantro (to garnish) |
tortilla chips, to serve |
Directions:
1. Process beans, half of the Rotel tomatoes, and all other ingredients in a food processor until smooth, stopping once to scrape down sides.
2. If too thick, additional Rotel may be used.
3. Serve with tortilla chips - blue corn or red corn tortilla chips look and taste nice with this.
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