Since Bean Day I’ve been making new bean dips every few days, and I am in love with them! My body has loved the break from prepackaged food and dairy products, and I look forward to my afternoon snack of bean dip and veggies.  I love knowing that every ingredient I put into the dip is intentional.  (And I can pronounce each one too!) But I also love how quickly I can make a healthy snack.

I love black beans, and this recipe for black bean dip is so versatile. Here are a few ways you can use it.

1.  Spread the dip on a gluten-free tortilla (maybe these or these), sprinkle with cheese, and warm it up in a skillet.

2.  Use it as the base for your vegetarian bean burrito and add tomatoes, shredded lettuce, peppers, and olives.

3.  Make nachos with a plate of tortilla chips, a scoop of Black Bean Fiesta Dip, a dollop of sour cream, and jalepenos.

4.  Or just use it as a dip for tortilla chips or fresh veggies.  I’m loving it with sliced cucumbers right now.

Black Bean Fiesta Dip
by Heather

Ingredients:

• 2 15-ounce cans of black beans, drained and rinsed
• 2 cloves of garlic, minced
• ¼ c. chopped red onion
• ½ red chili, chopped finely
• ¼ c. chopped fresh cilantro
• 2 T. fresh lime juice
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. sea salt

Directions:

1.  Set aside a few black beans, a cilantro sprig, and a few red chili pieces for garnish.

2.  Place garlic, red onion, red chili, and cilantro in the food processor.  Process until the ingredients are so fine that they stick to the sides of the bowl.

3.  Add black beans, lime juice, spices, and salt.  Process until it’s mostly creamy with a few bean chunks.

4.  Serve in a bowl and top with a few black beans, cilantro leaves, and the red pepper pieces that you reserved for garnishing.

Is anyone in the mood for a fiesta?