Black Bean Dip

Cinco de Mayo is just a week away so I thought I’d start our Monday off by sharing this easy and delicious Black Bean Dip with you.

First though lets talk about how amazing Mexican food is. I can honestly say that I have never met a person who doesn’t like Mexican food, do those kind of people even exist? I think what is so great about this food is that there is something for everyone. Meat lovers, vegetarians, even vegans can all enjoy the flavors of Mexican food. It also varies in spiciness so even the wimps people who prefer less spicy food can still enjoy it.

Some of my favorite Mexican foods include enchiladas, chicken quesadillas, smothered burritos, carnitas, street tacos, salsa of pretty much any kind, and bean dips. Green chile is probably my absolute favorite sauce. I feel like this sauce should be smothered on everything! While we are on the subject of smothering and dips this brings up some discussion on the chips, salsa, and bean dip they set out on the table for you at Mexican restaurants. Is it just me or is there never enough salsa and bean dip!? When I dip my chips I really load on the salsa and bean dip. My favorite way to dip is to first go in the bean dip and then cover that with salsa, it’s the best! Sometimes I load my chip so heavy with the salsa and beans that it breaks and slowly starts to sink into the salsa abyss. I quickly grab another chip and rescue the broken one before it becomes soggy, anyone else have that problem? No? Ok let’s pretend I didn’t just bring that up.

So, back to this tasty Black Bean Dip I made. To make the dip is super easy. To my blender I added a can of rinsed and drained black beans, some diced red onion, a little minced garlic, some canned green chiles, lime juice, chili powder, cumin, chipotle chile powder and salt. Once all the ingredients are in the blender turn it on and blend until smooth. You could also do this in your food processor, I was just lazy and didn’t feel like hauling mine out of the pantry. Can we all agree that food processors aren’t the easiest piece of kitchen equipment to get out, not to mention clean!

Once the Black Bean Dip is smooth I scooped it out into a bowl and added a spoonful of my favorite salsa to it. The salsa is sort of an homage to my dipping technique that I mentioned earlier. The dip is good served as is or warmed up a bit with some cheese melted on top, because as we all know cheese never hurt anything! You can eat the dip on it’s own with a bowl of chips, but it would also be great spread on a quesadilla, turned into a burrito (smothered in green chile of course), or added to some tacos or enchiladas. This is the time to break out that Costco size bag of tortilla chips and get your dip on with this delicious Black Bean Dip!

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Yield: 1 1/2 cups black bean dip

Black Bean Dip

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The perfect dip to serve with your next Mexican meal!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 15 oz. can black beans, rinsed and drained (I used low sodium black beans)
• 2 T. red onion, minced
• 1/2 clove of garlic, minced (1/2 t. or less depending how garlicy you want it)
• 3 T. canned diced green chiles
• Juice of lime
• Hot sauce to taste (optional)
• 1 t. chili powder
• 1/2 t. cumin
• 1/4 t. chipotle chili powder (optional)
• 1/2 t. kosher salt, more to taste
• 1 T. jarred salsa
• Shredded cheese for topping (optional)

Instructions

1. In a blender or food processor add all of the ingredients except the salsa.
2. Blend the ingredients until smooth.
3. Pour the bean dip into a bowl and stir in the salsa.
4. Serve as is or warm the dip and melt shredded cheese on top.

Notes

The dip is good served with chips or vegetables. You can also use it as a spread of filling for burritos, quesadillas, tacos, or enchiladas.