Tangy Black Bean Dip
10m prep 0s cook 10m ready
A smooth and tangy black bean dip with a hint of heat from jalapeño and chipotle. Perfect for snacking or as an appetizer.
Ingredients
- One 15-ounce can black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 2 tablespoons distilled white vinegar
- 1 jalapeño pepper, seeded, if desired, and chopped
- 1 tablespoon olive oil
- 2 teaspoons tomato paste
- 2 garlic cloves, chopped
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground chipotle
- (Chopped cilantro)
Let's Cook
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Step 1.
Combine in a food processor: One 15-ounce can black beans, drained and rinsed, or 1 ½ cups cooked black beans; 2 tablespoons distilled white vinegar; 1 jalapeño pepper, seeded, if desired, and chopped; 1 tablespoon olive oil; 2 teaspoons tomato paste; 2 garlic cloves, chopped; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon ground cumin; ¼ teaspoon ground chipotle
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Step 2.
Process until very smooth, scraping down the sides of the bowl as needed. If desired, serve topped with: (Chopped cilantro)
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