Warm Black Bean Dip
Cumin, chili powder, and minced garlic spice things up, then a bite of heat from jalapeño peppers and a bright note from lime are tossed into the blender. A quick mix with rich chicken stock followed by a gentle heating and you’re ready to munch on a delectable treat.
Equipment
- Blender
- small saucepan
Ingredients
- 1 teaspoon lime zest, about 1 lime
- 2 tablespoons lime juice, about 2 limes
- ½ cup chicken stock
- 2 cans black beans, 15-ounces each, drained, ½ cup reserved
- 1 tablespoon minced jalapeño pepper, about ½ pepper, seeded and the membrane removed
- ½ teaspoon minced garlic, about 1 clove
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- Queso Fresco cheese for garnish, tortilla chips for serving
Instructions
- Pour the chicken stock into the canister of a blender. Add the lime zest along with the lime juice.
- Reserve ½ cup of the black beans and add the remainder to the blender.
- Toss in the jalapeño pepper, the garlic, chili powder, cumin, kosher salt, and black pepper.
- Process starting on low speed for about 10 seconds then on medium speed until fairly smooth, about 20 to 30 seconds.
- Transfer the dip to a small saucepan and add the remaining ½ cup black beans. Warm over medium-low heat for about 10 minutes or until heated through. Transfer to a serving dish and top with crumbled queso fresco cheese.
- Serve warm with tortilla chips.