Prep 5 mins
Cook 0 mins
Goes great with tortilla chips or vegetable sticks. It's good with those Fritos "Scoops", too.
- 473.18 ml cooked drained black beans
- 19.71 ml tomato paste
- 44.37 ml water
- 2 clove garlic, minced
- 9.85 ml lime juice
- 2.46 ml ground cumin
- 2.46 ml salt (to taste)
- 0.59 ml cayenne pepper (to taste)
- 2 green onions, chopped
- 29.58 ml mild green chilies, chopped
- Process all ingredients except green onions and chilies in a blender or food processor until smooth.
- Stir in green onions and chilies and place in a serving bowl.
Very good bean dip. I used 1 jalapeno and the juice of 3 limes; left out the tomato paste, water, onion, and chili's. Everyone liked it.
Great dip, however I did make a few modifications, as it was a little mild for our taste at first. I doubled the amount of lime juice and added a tablespoon of diced jalepeno (had one I needed to use up in the fridge). The extra lime juice really brightened up the flavor, and the jalepeno added a nice zip, but wasn't overpowering. I smeared some of the dip on a couple tortillas with some diced tomatoes, corn, and cheese, and zapped them in the microwave for about a minute. Fantastic lunch!
This dip is delicious. I do recommend 1 small change though. Raw garlic is really strong, so I recommend using either roasted or sauteing it a bit before adding it to the recipe. I'm sure once it spends time in the fridge it will mellow out, but if you're serving it immediately, definitely cook the garlic. I didn't add green onions (don't like) or extra salt (trying to cut back), but that was a personal preference. Thanks for sharing, I'll pass this recipe along to friends.