Black Bean Dip
"I don't like things very spicy but if you do increase the amount of cayenne. Yield is an est."
photo by Charlotte J
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
2 cups
ingredients
- 1 (15 ounce) can black beans, drained
- 1 teaspoon ground cumin
- 2 teaspoons dried ancho chile powder
- 2 teaspoons garlic powder
- 1⁄2 teaspoon cayenne
- 1⁄2 small onion, cut up
- 1⁄4 red bell pepper, cup up
- 1 tablespoon sour cream
- 1⁄4 cup fresh cilantro
- 1 tablespoon lime juice
directions
- Place everything in food processor (or blender) and process until smooth.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This dip has excellent flavor. The cilantro and lime juice gives it a refreshing taste. I went ahead and rinsed the beans. I cut ribbons from a piece of whole ancho chile, since I did not have powder form. I felt this worked very well. If I were making this for guests, I'd skip the food processor. Made for ZWT - Central & South America -
Nice, chunky dip. We used green onions so the raw onion flavor would not be too strong and chipotle chile powder (so I used 1/4 teaspoon and no cayenne, since it is quite spicy). The spice ratio might be a little off still though - for us 1/2 teaspoon of cayenne would be way too much as it is, as well as the garlic powder (I used 1/4 teaspoon instead of 2 teaspoons) and the cumin (I halved it, and it was still pretty overpowering). All the flavors are good though, so I think with tweeking the spices people can make this work.
RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
