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Spicy Black Bean Dip
Nb persons: 20
Yield: 1.5 cups
Preparation time:
Total time:
Source:
| 2 14 oz. can | black beans, drained and rinsed |
| 2 cans | tomato paste |
| 2 T. | chopped onion |
| 1-2 cloves | garlic, minced |
| 4 T. | vinegar |
| 1 | fresh lime juice |
| 2 T. | chopped cilantro |
| 1 T | cumin |
| 1 T | chili powder |
| 1 T | oregano |
| 1 t | salt |
| 1 t. | agave syrup or honey |
| 4 | jalapeno pepper, seeded and minced, pickeled |
Instructions
•Drain and rinse beans and let beans sit for a few minutes to drain off any excess moisture.
•In a blender or food processor, combine beans, tomatoes, onion, garlic, lime juice, cilantro, cumin, chili powder, salt, agave or honey and jalapeno, if using.
•You can adjust the heat of the dip by using more or less jalapeno. You could even just add hot sauce or a pinch of cayenne for an easy substitute.
•Blend or process until almost completely smooth.
•Refrigerate until serving. Dip will thicken slightly upon chilling.
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