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Dip #6 – Black Bean Spread with Lime and Cilantro

August 11, 2011 by admin

Kealoha and I were invited to his parents’ house for dinner. I was narrating all day and didn’t have a lot of time to make a dip or go shopping. This dip used all the ingredients we happened to have in our house, except I made a quick stop at the store for cilantro. It’s a healthy dip, but don’t let that scare you.

 

The Recipe

From “Cooking Light” Magazine

 

3 garlic cloves, peeled

½ cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 ½ tablespoons olive oil

½ teaspoon salt

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can black beans, undrained

diced tomato and avocado (optional)

The Process

 

1. With food processor on, drop garlic through food chute; process until minced. Add chopped cilantro and next 5 ingredients, and process until smooth.

That’s it. Basically, put it in a blender and mix until smooth. It’s really easy. Instead of chopping the garlic myself, I put it in the processor first and let the machine do the work.

 

The Verdict

 

When it was finished, it looked a little weird. Simple. Next time around, I might reserve a little of the liquid from one can to make sure it doesn’t get too soupy. To add texture, consider adding in chopped tomatoes and avocado.

I was a little leary about Kealoha’s parents liking it…but they LOVED it. We couldn’t stop eating it! It’s a great spread, with or without putting in anything extra.

It’s got that kind of fresh taste with the zip of lime, hint of cilantro. The little bit of salt really brings out the flavor. And then there’s the garlic and smooth black beans. Mmmmm. Honestly. I love this dip. Easy. Fast. Low-call and high fiber. Delicious!

This gets 5 out of 5 pretzels. Really. It’s super easy, and you can make it any time of the year. And you can’t stop yourself from eating it. If there’s any left, it keeps well for days.

The Dunkables

 

Nacho Chips

Corn Chips

Fried Plantains

Crudites


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