DifficultyIntermediateYields12 ServingsTotal Time20 mins

 ¼ cup Olive Oil
 2 Yellow onions, small, chopped
 4 Garlic cloves
 2 Jalapeno peppers, seeded and chopped
 2 Black bean cans, 15 oz each
 1 ½ tsp Salt
 ½ tsp Cumin
 2 tbsp Lime Juice
 3 tbsp Water
 ¼ cup Cilantro

1

Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.

2

Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

3

Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.

Nutrition Facts

Serving Size 1/4 cup

Servings 12


Amount Per Serving
Calories 114
% Daily Value *
Total Fat 5g8%
Saturated Fat 1g5%
Cholesterol 14mg5%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ¼ cup Olive Oil
 2 Yellow onions, small, chopped
 4 Garlic cloves
 2 Jalapeno peppers, seeded and chopped
 2 Black bean cans, 15 oz each
 1 ½ tsp Salt
 ½ tsp Cumin
 2 tbsp Lime Juice
 3 tbsp Water
 ¼ cup Cilantro

Directions

1

Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.

2

Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

3

Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.

Black Bean Dip