Sunday, August 28, 2011

Black Bean Dip (with Jalapeno)

15 ounces canned black beans -- drained and rinsed
1 large can  green chili peppers (mine was 7 oz) -- drained
1/3 cup  jarred salsa (1/4 to 1/2 cup to taste) (I like Chunky Pace Picante Sauce)
2 teaspoons cumin
1 cloves garlic (1 to 2) -- pressed
1 good squeeze of lime
jalapeno slices (I used 8-9 Mezzetta Tamed Jalapeno slices) -- to taste

Dump everything into a food processor and whir like mad. When it's done, plop it into a bowl and serve.

LOW IODINE DIRECTIONS: Make sure your beans, chili peppers, salsa and jalapeno slices are LID-safe.  You may have to make your own beans and salsa, and use fresh jalapeno slices.

JEN'S NOTES:  Next time I might reserve the liquid when I drain the beans, then add a little to help it have a smoother consistency.  I always use low-sodium black beans, so I usually need to add a little sea salt to taste, too.

Source: Leanne Ely at

Yield: 2 cups

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