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From there, decisions had to be made. Flavor profile? Garlic, cumin, and chili powder. Texture? Add plain yogurt for creaminess. Acid? Fresh lime juice. Fresh flavor boosters? Diced red onion and fresh cilantro. Of course, you know me, I added hot sauce. And salt, of course.
I like it so much I decided to share it here. I can see using this as a spread on quesadillas, sandwiches and wraps. For now, I am simply enjoying it with cucumbers and carrots I picked up at Fairview Gardens last weekend. Hope you like it!
Looking for more? Try other bean dip recipes from our archives:
BLACK BEAN DIP
Yield: about 3.5 cups
- 2 cans black beans, rinsed and drained
- 4 tablespoons plain yogurt
- 2 tablespoons minced red onion
- 2 tablespoons fresh lime juice
- 1 tablespoon cumin
- 2 teaspoons minced garlic
- 1 teaspoon hot sauce (more to taste)
- ½ teaspoon chili powder
- ½ teaspoon salt (more to taste)
- 2 tablespoons chopped fresh cilantro
- Add black beans, yogurt, red onion, lime juice, cumin, garlic, hot sauce, chili powder and salt to the bowl of a food processor. Process into a smooth purée, scraping down the sides of the bowl as required.
- Add cilantro and pulse to combine. Add more hot sauce and salt to taste.