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Christian Vegetarian Association Presents:
Take Heart!

Black Bean and Jalapeño Pepper Dip
(http://www.all-creatures.org)

This recipe may be used as a filling for celery sticks or a dip for raw vegetable pieces.

Ingredients:

2-15 oz cans Black Beans, drained

or

4 cups Black Beans, cooked

1-6 oz can Tomato Paste

1 Sweet Onion, medium size, peeled

1-2 Jalapeño Pepper, stem removed*

1 tsp Sweet Basil, dried

1 tsp Cilantro, dried

2 tsp Chili Powder

2 tsp Cumin, ground

1 large or 2 medium size Garlic Cloves, peeled

6 tbsp Lemon Juice

Preparation:

- Put all of the ingredients in a high-speed blender container, cover, and blend until smooth. *(We suggest that the first time that you make this dip that you add only one jalapeño pepper, before tasting the dip; then if you want the dip "hotter", add the second pepper, and blend again.)

- If the dip is too thick for the desired use, add a little water and mix thoroughly.

- The left over black bean dip can be stored in a tightly sealed container in the refrigerator for two to three days. 

Your question and comments are welcome

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