Prep 10 mins
Cook 0 mins
I love Emerald Valley Kitchens bean dips from Eugene, OR, and I decided to find my own bean dip instead of purchasing theirs. Don't be fooled by the ingredients into thinking it's too healthy to be delicious because this is good for you and tasty too! I found this recipe on epicurious.com posted by Pableaux Johnson. He takes it to potlucks because it's simple to fix. This is great unheated just the way it is, but you could also heat it in the microwave and top with a little cheese if you prefer a hot bean dip. I mixed my salt and pepper with the other ingredients instead of adding it on top before serving. If you're using canned black beans, drain and rinse them. I used black beans already prepared from my freezer.
- 1 medium red onion, chopped
- 32 ounces black beans
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh orange juice or 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 garlic clove, peeled
- 1 teaspoon ground cumin
- fresh ground pepper
- tortilla chips
- assorted raw cut-up vegetables
- Transfer one tablespoon of the onion to a cup and set aside for a garnish.
- In a blender or food processor, puree the beans, remaining red onion, vinegar, orange or lime juice, cilantro, oil, garlic, and cumin.
- Transfer the dip to a bowl and add salt and pepper.
- Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.
Yummy, young and old loved this dip, which will become a family staple because it passed the test for someone on a very restrictive diet. I added a dash of red pepper flakes. Made for 2013 My Three Chefs.
Not bad. I included the dash of salt & pepper, but I think I would've preferred it without the pepper.