Cuban Black Bean Dip

By allie5jones

Ingredients

• 1 (6-oz.) package Cuban-style black bean soup mix
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon cumin
• 1/4 teaspoon ground chipotle chile powder
• 2 tablespoons Mexican crema or regular sour cream*
• Garnishes: diced tomatoes, thinly sliced green onions
• Fresh vegetable slices

Details

Servings 2

Preparation

Step 1

1. Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.

2. Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.

*Light sour cream may be substituted.