This dip is so easy and perfect for any casual gathering. It tastes best served at room temperature.
2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
How to Make It
Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.
I've find this recipe accidentally. Made it as a deep for tortilla chips but I end up using it as a side with slowly cooked pulled pork. I've added some grated mature cheddar cheese and it was a true revelation. It's simply delicious
This is a great healthy dip for parties. You can make it ahead and refrigerate for up to 3 days. The only change I make is that I use a pastry blender to mash the black beans instead of a food processor (easier clean up). I serve it with either pita chips or tortilla chips. Plus, any leftovers make a great Black Bean Quesadillas, just add Monterey Jack cheese and a tortilla and grill in a skillet until toasty and melted.
love this dip! it doesn't look very appetizing but everyone seems to like it once they try it. this last time i had no cilantro and it needed something so i mixed in a little newman's black bean & corn salsa - best yet! made it look a lot better too!
Wow! This is awesome, low in fat and high in fiber. Perfect for any party or just sitting around watching TV with some tortilla chips. This is a great dip for vegetarian friends. I added a chipotle chili in adobo sauce to give it an extra kick.
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