Spicy Black Bean Dip

 

Ingredients:

1/4 cup extra virgin olive oil

2 small yellow onions, chopped

4 cloves garlic, peeled and chopped into large chunks

2 jalapeño peppers, seeded and chopped*

2 (15.5 ounce) cans black beans, rinsed and drained

2 teaspoons lime salt** (or 2 teaspoons kosher salt and ½ teaspoon lime zest)

1/2 teaspoon ground cumin

2 tablespoons fresh lime juice, from one lime, plus more if desired

 

Directions:

Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.

Transfer the cooked onion mixture to food processor and add the black beans, salt, cumin and lime juice. Blend until smooth  If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

*I have also used 2 or 3 tablespoons pickled jalapenos if I do not have fresh ones on hand.

**I keep lime salt on hand for all types of recipes.  I simple add lime zest to kosher salt and store in air tight jar.