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Author Notes: I threw this together a few summers ago while living in Houston, where I had all of these ingredients on hand. I like this dip because it's not overly beany, not overly creamy, and has my all-time favorite flavors of cilantro and jalapeno. It's great with tortilla chips, strips of bell pepper, carrots, and grape tomatoes. - megbennington
Serves 4 as a snack
- 2 cans of black beans, drained but not rinsed
- 1 8 oz package of neufchatel cheese
- 1 handful of cilantro (about 1/2 cup)
- 1/3 cup chopped onion (about 1/4 of a medium onion)
- 1 large jalapeno pepper, chopped
- 1 large or 2 small cloves of garlic, chopped
- juice from 1 small lime
- 1/2 teaspoon of sea salt (possibly more to taste)
- Combine all ingredients in a food processor until uniform and creamy, about 30 seconds to a minute. Taste for salt.
- This recipe was entered in the contest for Your Best Dip