Black Bean Dip

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I’ve been a little busy.  OK.  A LOT busy.

The start of T Ball season.

Nature walks.

Girls’ Nights Out.

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But today I have stopped all my business and made you this Black Bean Dip.

Just for you! (Even though I didn’t save you any…)

What you need:

• Canned Black Beans
• Canned Diced Tomatoes
• Canned Chipotle Peppers in Adobo
• Red Onion
• Lime Zest & Juice
• Gah-lick
• Cilantro
• Grape Tomatoes
• Sharp Cheddar Cheese (optional)

Chop your Gah-lick….

and your cilantro…

and the onion, jalapeno (remove seeds if you like it mild), & 1 Chipotle Pepper.

REMEMBER 1 pepper– NOT 1 can of peppers! (ahem… Bobbie)

Zest the lime. My microplane is still missing. I plan on filing a police report soon.

Drop all the goodies into your food processor. Squeeze in the lime juice.

Don’t have a food processor yet? Food processors make fabulous Easter Basket Fillers.

Pulse. Pulse. Puuuuuulse.

Top with more cilantro, tomatoes, & some cheese if you are feeling feisty.

Serve with Organic Blue Corn Chips. Eat.

Eat some more.

Something this good should not be so healthy!

Recipe:                  click here for printable recipe

Ingredients

• 2 (12 oz.) cans Black Beans
• 1 (12 oz.) can Diced Tomatoes
• 3 cloves Garlic, minced
• ¼ Red Onion, chopped
• ¼ cup Fresh Cilantro, chopped
• 1 whole Jalapeño, seeded & diced
• 1 single Chipotle Pepper in Adobo, diced (not 1 whole can– 1 pepper)
• Zest of 1 Whole Lime
• Juice of 1 Whole Lime
• ¼ cup Grape Tomatoes, halved (for garnish)
• Additional Cilantro, to taste, chopped (for garnish)
• Grated Sharp Cheddar Cheese, to taste (for garnish)

Instructions:

Combine first 9 ingredients into bowl of food processor. Pulse until smooth. Transfer to a serving bowl. Garnish with tomatoes, additional cilantro, and cheese if desired. Serve immediately with chips or crudité (veggie dippers).

click here for printable recipe