Halloween Black Bean Dip
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 small jalapeno, seeded and roughly chopped1/2 shallot, peeled and roughly chopped 2 cloves garlic 1/2 teaspoon cumin1/4 cup cilantroJuice of 1 lime 2 (15 ounce) cans black beans, drained and rinsed1 tablespoon extra virgin olive oil (optional)salt and pepper to taste 1 1/2 cups prepared guacamole for layering (optional) 1/4 cup lite sour cream"Boo" baked potato chips (available at Whole Foods and other specialty stores)
Place jalapeno, shallot, garlic, cumin, cilantro, and lime juice in the bowl of a food processor. Pulse until ingredients are roughly chopped and combined. Add beans and pulse until mixture has reached desired consistency - can be made smooth or left chunkier. If mixture is too thick, add olive oil or a little more lime juice. Season to taste with salt and pepper. Transfer dip to a serving dish (over guacamole, if desired).
Place sour cream in a squeeze bottle or zipper sandwich bag. If using a bag, snip a small corner off. Squeeze circles of sour cream over the dip, about 1" apart. Drag a knife from the center outward, about 2" apart to create a web design. If you mess up, don't worry - just scrape it off or stir in and start again.
Serving Size: makes about 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user YUMMYMUMMYK.
Place sour cream in a squeeze bottle or zipper sandwich bag. If using a bag, snip a small corner off. Squeeze circles of sour cream over the dip, about 1" apart. Drag a knife from the center outward, about 2" apart to create a web design. If you mess up, don't worry - just scrape it off or stir in and start again.
Serving Size: makes about 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user YUMMYMUMMYK.
Nutritional Info Amount Per Serving
- Calories: 68.7
- Total Fat: 0.9 g
- Cholesterol: 2.0 mg
- Sodium: 3.1 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.9 g
- Protein: 4.2 g
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