Vampire Black Bean & Lots of Garlic Dip

By franny-2

We’ve added lots of garlic to ward away any vampires. Surround the dip with autumn-hued vegetables, Ghoulish Crisps and blue tortilla chips. The heat comes from chipotle peppers, available in small cans in the Mexican section of many supermarkets.

Ingredients

• 1 1 1 tbsp (15 mL) olive oil
• ½ cup (125 mL) finely chopped onion
• 4 4 4 garlic cloves, minced
• 1 1 1 ½ tsp (7 mL) ground cumin
• 1 1 1 tsp (5 mL) leaf oregano
• 19 19 oz One 19 oz (540 mL) can black beans, rinsed, well drained
• 2 cup (50 mL) lime juice (about 2 large limes)
• 1 1 1 chipotle pepper in adobo sauce or
• to to 2 tsp (1 to 2 mL) cayenne pepper (to taste)
• ¼ cup (50 mL) sour cream
• ¼ cup (50 mL) chopped coriander
• 1 1 1 tsp (5 mL) salt
• Ghoulish Crisps
• ½ cup (125 mL) freshly ground Parmesan cheese
• 1 1 1 tsp (5 mL) chilli powder
• ¼ tsp (1 mL) cayenne pepper
• 3 3 3 large flour tortillas, preferably orange-coloured
• 2 2 2 tbsp (25 mL) butter, melted
• 1 1 to 350°F Preheat oven to 350°F (180°C).

Details

Servings 2

Preparation

Step 1

Heat oil in a small frying an over medium heat. Add onion, garlic, cumin and oregano. Cook, stirring occasionally until onion is soft, about 3 to 5 minutes.

2. Place beans, onion mixture, lime juice, chipotle pepper, sour cream, coriander and salt in a food processor. Purée until smooth. If mixture is a bit thick for a dip, thin with a little water. Transfer dip to a serving bowl and garnish with a Ghoulish Crisp. Dip will keep well covered and refrigerated for up to 3 days.