Black Bean Dip
Mill City Cooks

Black Bean Dip

By: Market Chef Heather Hartman

Use this dip layered with salsa, guacamole, and sour cream for an awesome party dip! Pinto beans or red beans are also great in the place of black beans.

Ingredients

  • 3 garlic cloves, peeled
  • ½ cup packed cilantro leaves
  • 1½ cups cooked black beans (or 1 15 oz. can), drained and rinsed
  • 2 Tablespoons olive oil
  • 1 jalapeno, minced
  • ¼ cup peanut butter, tahini or alternative nut butter
  • 2 limes, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt

Method

Add all ingredients into a food processor and pulse until smooth. Check for salt and add more if needed. Serve with corn chips or sliced vegetables (our choice: carrot sticks or baked veggie chips!)

This will last in the refrigerator for 4 days.

 

 

Photo credit: eatingbirdfood.com