Cliff's Bean Dip

A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. UPDATE: I used this dip as the base for a layered Mexican dip with low fat sour cream, salsa, low fat cheese, and avocado and WOW was it fabulous!

• Ready In: 5 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1⁄8 large onion, finely chopped
• 1⁄4 cup  pickled jalapeno pepper
• 1⁄2 teaspoon  minced garlic (more to taste)
• 1  teaspoon black pepper (less to taste)
• 1⁄4 teaspoon cumin (more to taste)
• 2  teaspoons chili powder
• 1  tablespoon lime juice (juice of 1 lime)

Directions

1. Place all ingredients in blender and process until smooth. NOTE: I used black beans that I had soaked and cooked myself and they must have been a little drier than those from a can, so I added about 2T of water to get it creamy.
2. Serve with tortilla chips, carrots and bell peppers for dipping.