A production of the Maine Public Broadcasting Network
Maine Recipe


Spicy Black Bean Dip

 

1- 15 ounce can black beans (or about 1 ½ cups cooked black beans)

3 tablespoons low fat sour cream or yogurt

2 teaspoons minced garlic

2 tablespoons fresh lime juice

¼ cup chopped red onion

¾ teaspoon cumin

½ cup chopped fresh cilantro

Drain and rinse the beans. Place all ingredients in the bowl of a food processor and pulse until the dip is well combined. Serve with a selection of fresh vegetables for dipping: snow peas, green beans, carrot and celery sticks, julienne peppers, asparagus. Stored in a sealed container in the refrigerator. Keeps well for several days.

 

 

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What’s for Suppah?, Beans, Blueberries and Beyond is made possible in part through a television demonstration grant from Rural Development, part of the U.S.D.A.