Prep 5 mins
Cook 0 mins
I don't like things very spicy but if you do increase the amount of cayenne. Yield is an est.
- 1 (15 ounce) can black beans, drained
- 1 teaspoon ground cumin
- 2 teaspoons dried ancho chile powder
- 2 teaspoons garlic powder
- 1⁄2 teaspoon cayenne
- 1⁄2 small onion, cut up
- 1⁄4 red bell pepper, cup up
- 1 tablespoon sour cream
- 1⁄4 cup fresh cilantro
- 1 tablespoon lime juice
- Place everything in food processor (or blender) and process until smooth.
This dip has excellent flavor. The cilantro and lime juice gives it a refreshing taste. I went ahead and rinsed the beans. I cut ribbons from a piece of whole ancho chile, since I did not have powder form. I felt this worked very well. If I were making this for guests, I'd skip the food processor. Made for ZWT - Central & South America
Nice, chunky dip. We used green onions so the raw onion flavor would not be too strong and chipotle chile powder (so I used 1/4 teaspoon and no cayenne, since it is quite spicy). The spice ratio might be a little off still though - for us 1/2 teaspoon of cayenne would be way too much as it is, as well as the garlic powder (I used 1/4 teaspoon instead of 2 teaspoons) and the cumin (I halved it, and it was still pretty overpowering). All the flavors are good though, so I think with tweeking the spices people can make this work.