Black Bean Dip

By kimrinaldi1

Ingredients

• 3 cups (750 ml) canned or cooked black beans, drained
• 1 cup (250 ml) yogurt, plus additional if needed
• 1 red bell pepper (capsicum), cored, seeded, and
• finely chopped
• 2-3 scallions (spring onions), green and white parts,
• thinly sliced
• 1 large tomato, seeded and finely chopped
• 1 Tbs (15 ml) olive oil
• 1 tsp (5 ml) red wine vinegar
• 1 tsp (5 ml) chili powder, or to taste
• Cayenne pepper or hot sauce to taste (optional)
• Salt and freshly ground pepper to taste

Preparation

Step 1

Combine 2 cups (500 ml) of the beans and the yogurt in an electric
blender or food processor and process until fairly smooth, adding more
yogurt if needed. Coarsely mash the remaining beans with a fork and
stir them into the mixture along with the remaining ingredients.
Serve chilled or at room temperature with toasted whole-wheat pita
bread, whole-wheat crackers, or whole-grain tortilla chips. Will keep
up to a week tightly covered and refrigerated. Serves 8 to 12.