Thursday, June 4, 2009

Spicy black bean dip

This is a very simple bean dip that gets lots of compliments at parties. It's spicy and has some tang from the lime juice. I like to spread it on a flour tortilla with some sour cream and roasted red peppers and roll it up. Unfortunately, I only got two of those out of this batch before Jon had eaten the rest on nachos.

Spicy black bean dip (from Vegetarian Classics by Jeanne Lemlin):
1 15-oz can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
1 chipotle pepper in adobo sauce (you can add another if you want it hotter)
1 tbsp olive oil (not extra-virgin)
1 clove garlic, peeled and coarsely chopped
Juice of one lime
Salt to taste

Puree all ingredients in a food processor. Add a little salt to taste if desired. If you used canned beans, it will probably not be desired.


KMAYS said...

At least this would be really easy to double or triple! Looks delicious.

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