Spicy Black Bean Dip

  • Yield 2 1/2 cups

For a fat-free version, eliminate the olive oil. This spicy dip will keep 1 week in your refrigerator.


2 (16-ounce) cans black beans rinsed and drained
2 garlic cloves, peeled
1 jalapeno pepper, seeded
3 scallions, cut in 2-inch lengths
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon ground cumin
6 sprigs cilantro
1 cup tomato or mixed vegetable juice (try the zesty Mexican flavored variety)
2 tablespoons olive oil
1 teaspoon kosher salt
Juice of 1 lime


  1. In a food processor fitted with the metal blade, process all ingredients until smooth. If mixture is too thick, adjust consistency with a few drops of water or additional tomato juice.
*Jicama may be found in most produce sections of your supermarket. If you can’t find it, use radishes



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