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.
Cook Time 10 minutes mins
- 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
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.