Black Bean and Jalapeño Pepper Dip
This recipe may be used as a filling for celery sticks or a dip
for raw vegetable pieces.
2-15 oz cans Black Beans, drained
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
- 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