Black Bean dip Recipe

By Chef_Madel

Ingredients

• 1 can black beans, drained (or 2 cups of dried beans you've already soaked and cooked yourself, which is cheaper and eliminates a lot of salt)
• 1 can chili peppers, drained (or use chopped jarred jalapenos, to taste)
• 1/3 cup salsa, storebought or homemade (the spiciness of the salsa and the number of chili peppers you can determine the heat level of the finished dip, so use mild salsa if you don't want too much fi
• 2 tsps. cumin
• 1 tsp. raw garlic, pressed (optional)
• Juice freshly squeezed from one large lime or two small ones (do not use bottled lime juice)

Preparation

Step 1

Place all the ingredients in the bowl of a food processor and pulse repeatedly until the dip becomes a mostly smooth puree. A few bean-y lumps are OK. This recipe produces roughly three cups of dip. Scrape it into a serving bowl. Garnish with a few sprigs of fresh cilantro or a handful of grated cheddar cheese

My notes with the recipe explain that this black bean dip recipe yields 12 servings, each with only 14 calories, a trace of fat, i gram of protein and 58 mg of sodium. To reduce the sodium content, rely on home-cooked beans and homemade salsa. The recipe didn't include details on the dip's fiber content. However, according to the USDA, 1/4 cup of cooked black beans has more than 4 grams of fiber. I wasn't a math major, but if each serving of this dip is roughly 1/4 cup, and much of that volume comes from the bulk of the beans, it's safe to guess that you'll get at least 2 to 3 grams of fiber from each serving of this dip its nice to know this is a party nosh with nutrition.