Monday, August 9, 2010

Black Bean Dip

This is easy peasy folks. Almost too easy for the results you get. This Black Bean Dip is great to keep on hand to serve with chips and veggies, slather on burritos and tostadas, or even eat as a side. It comes together in a snap and always gets rave reviews. What's not to love?

Black Bean Dip
(printable recipe)

2 cans whole black beans
handful diced onion
2 garlic cloves minced
1 tsp. comino
garlic salt

Saute the onion and garlic in oil until soft. Drain the beans (reserve the liquid) and add to the pot to warm through, about 5 minutes. Put in the food processor* and pulse until smooth, add seasonings to taste. You may want to add a bit of liquid if the dip seems too thick.

*you can use a bean masher if you don't have a food processor, it will just take a bit of mashing to get a really smooth consistency. You may want to mince the onion in this case as well.

Add chopped fresh jalapeno to the onion and garlic for a hot bean dip.
Top the dip with cheese (try monterrey jack, queso quesadilla, or habanero cheese) and melt under the broiler until warm and bubbly.

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