Black Bean Dip

Black Bean Dip

I haven’t had much luck with black bean dips until now. This one is excellent. I served it at a small get-together recently and it disappeared quickly. I think the recipe can be easily doubled, if need be. I adapted this recipe from one for Black Bean Hummus with Queso Fresco found in the April 2015 issue of Cooking Light.

Black Bean Dip

For the dip:
1 15.5 ounce can black beans, drained (set aside about a tablespoon of the black beans for topping)
3 tablespoons water
1 clove garlic, minced
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/2 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon salt

Toppings:
goat cheese, crumbled (about 1 tablespoon)
red onion, chopped (about 1 tablespoon)
fresh cilantro, chopped (about 1/2 tablespoon)

Serve with:
tortilla chips  (or pita chips)
fresh crudités (carrots, celery, cucumbers, etc…)

Process all the ingredients in a food processor until smooth. Transfer the dip to a serving dish and top with the reserved whole black beans, crumbled goat cheese, chopped red onion, and fresh cilantro. Serve with tortilla chips and/or fresh crudités.

 

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