Creamy Black Bean Dip with Lime and Cilantro
Ingredients
- 30 ounces canned black beans, drained and rinsed (2 cans)
- 1 jalapeno, seeded and chopped
- 3 garlic cloves, peeled and roughly chopped
- 1 small onion, peeled and roughly chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 tablespoons fresh lime juice (about 1 lime), more or less to taste
- 1/4 cup fresh minced cilantro, plus extra for garnish
- Cotija cheese for garnish
- Salt and pepper to taste
Preparation
Place black beans, jalapeno, garlic, onion, chili powder, cumin, lime juice, and cilantro in a food processor. Pulse until blended and smooth. Add salt and pepper to taste.
Pour into a serving bowl and top with cotija cheese and fresh cilantro. Serve with tortilla chips, pita chips, or crackers.
Notes
For more of a kick, add the jalapeno seeds.
For vegan black bean dip, simply omit the cotija cheese garnish.
If you don't have a food processor you can use a blender instead. Add some lime juice to the pitcher first, then the rest of the ingredients. Pulse until smooth, scraping down the sides every once in a while to make sure that everything is incorporated.
