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Cliff's Bean Dip

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“A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. UPDATE: I used this dip as the base for a layered Mexican dip with low fat sour cream, salsa, low fat cheese, and avocado and WOW was it fabulous!”
READY IN:
5mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) can black beans, drained and rinsed
  • 18 large onion, finely chopped
  • 14 cup pickled jalapeno pepper
  • 12 teaspoon minced garlic (more to taste)
  • 1 teaspoon black pepper (less to taste)
  • 14 teaspoon cumin (more to taste)
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice (juice of 1 lime)

Directions

  1. Place all ingredients in blender and process until smooth. NOTE: I used black beans that I had soaked and cooked myself and they must have been a little drier than those from a can, so I added about 2T of water to get it creamy.
  2. Serve with tortilla chips, carrots and bell peppers for dipping.

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