Chef Joey's Black Bean Dip

Name: Chef Joey's Black Bean Dip
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 (25 ounce) can black beans (drained); 2 teaspoons garlic powder (or 1 large minced clove); 1 teaspoon no salt seasoning (I used Kirtland-Organic); 1/2 teaspoon coriander; 1/2 teaspoon dill; 1/2 teaspoon oregano; 1/2 teaspoon cilantro; 1/8 teaspoon spike seasoning (hot and spicy); 1 cup vegan mayonnaise; 1 1/2 teaspoons lime juice; salt and pepper (to taste)

Submitted by Chef Joey Z.

"After enjoying a weekend at the Indian Pueblo Cultural Center here in Albuquerque I decided to make a batch of Indian Fry Bread. I needed something tasty to put on it and came up with this recipe. You can put just about any spread or toppings on this bread."

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photo by Chef Joey Z.

Ready In:: 15mins
Ingredients:: 11
Serves:: 4

ingredients

1 (25 ounce) can black beans (drained)
2 teaspoons garlic powder (or 1 large minced clove)
1 teaspoon no salt seasoning (I used Kirtland-Organic)
¹⁄₂ teaspoon coriander
¹⁄₂ teaspoon dill
¹⁄₂ teaspoon oregano
¹⁄₂ teaspoon cilantro
¹⁄₈ teaspoon spike seasoning (hot and spicy)
1 cup vegan mayonnaise
1 ¹⁄₂ teaspoons lime juice
salt and pepper (to taste)

directions

Open the can of beans, drain off the liquid and discard. Place the beans into a medium size bowl. Mash the beans slightly with a fork.
Add the herbs and mash again.
Add the lime juice. Give it a gentle stir to get the lime juice incorporated throughout the bean mixture.
Add the salt and pepper and taste your dip.
If you want more seasoning add more!
Cover with plastic wrap or store in a covered container in the fridge for at least 2 hours.
Spread on warm Indian fry bread or any other flat bread.
Bon Appetit.

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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