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Christian Vegetarian Association Presents:
Take
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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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