Black Bean Dip

Black Bean Dip

Food Network Magazine March 2018

This is a quick10-minute appetizer It relies on a high-flavor combination of earthy beans and smoky aromatics to create a complex taste with minimal effort. Serve it topped with pickled jalapenos, chopped tomatoes and shredded cheese or use it to top nachos.

Makes about 2 cups

1 15-ounce can black beans, drained

1/2 cup canned fire-roasted tomatoes with green chiles
1/4 cup fresh cilantro, chopped 

1/2  garlic clove, grated

1 Tbsp.olive oil, 

the juice of 1/2 lime 

1/2 tsp. ground cumin, 

1/2 tsp. ancho chile powder 

1/2 tsp.Kosher salt.

1. In the bowl of a mini food processor, pulse the black beans with  the tomatoes, cilantro, garlic clove, olive oil, lime juice of 1 lime, ground cumin, ancho chile powder and kosher salt until it reaches you desired consistency.
2. Refrigerate until ready to use.

Enjoy!