From the Islands to the Southwest, a black bean dip recipe starts with black beans, onion and cilantro. It just gets better from there.
This is a great party dip recipe of the throw-it-together, chill-it-in-the-fridge, take-a-bow variety.
Pictured: A bowl of Black Bean Dip garnished with chopped avocado and served with cheesy tortilla chip dippers on the side.
2 15-ounce cans black beans
2 teaspoons minced garlic
2 tablespoons chopped fresh cilantro (or 1 T dried)
2 small tomatoes, chopped
2 teaspoons crushed red pepper (or to taste)
1 teaspoon cumin
Juice of 1 lime
1 small onion, finely chopped
1/2 cup corn kernels
Salt and pepper
Garnish: Sliced green onions or chopped avocado
This first step is optional: In a food processor, coarsely chop the black beans, garlic, cilantro and 1 tomato. Transfer to a serving bowl.
Stir in the remaining chopped tomato, red pepper, cumin, lime juice, onion, corn. Add salt and pepper to taste. Chill, preferably, allowing the flavors to blend. Garnish with sliced green onions or avocado before serving.
Serve with chips and jicama scoops. Makes about 3 cups.
Serving tip: Warm Cheesy Chips
Sprinkle shredded cheese over the tortilla chips and warm in the microwave for about 15 seconds on high, just until the cheese begins to melt. Serve immediately with the black bean dip.
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