This recipe is inspired by a great dip that Chef Melissa Saunders has made a few times. Her version changed my mind about black bean dip, as I’m not the biggest fan of black bean dip. Her dip was so tasty that I became open to making black bean dip myself sometime. I used this dip for raw veggies and even more fun, a black bean and cheese quesadilla made with corn tortillas.
2 cups or 1 can of black beans
1 clove of garlic, slivered
1/2 jalapeno pepper minced (remove seeds if you prefer a milder dip)
Juice of 1-2 limes
2 tablespoons olive oil
1/2 cup chopped cilantro
salt and pepper to taste
In a food processor, pulse black beans, garlic, olive oil, lime juice, and jalapeno on high until smooth. Season with salt and pepper to taste, add cilantro and pulse again until well blended. Enjoy with fresh veggies, chips or in a quesadilla.