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I used a "small red onion" as called for. Everyone knows that I LOVE my onions, but all I could taste in this dip was red onion. The texture was lovely, but the onion was so overpowerering that it actually stung in my sinuses. Perhaps roasting the red onion first would mellow the flavor? Or maybe a little Vidalia or sweet onion instead? I did add a little cumin and cilantro, but I couldn't taste it. :( Thanx for posting this; it's worth adjusting and trying again.

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*Parsley* October 11, 2006
Black Bean Cream Cheese Dip