Black Bean Dip ~ A healthier black bean dip that offers a tasty punch by combining beans with poblano peppers, cilantro, garlic and lime.
I love dip, particularly if said dip is sour cream based. Laura Scudder’s green onion dip is my favorite packaged dip ever. I have had family members mail it to me or pack it in their luggage when they come to visit from California for the past fifteen years.
Then, about six months ago I saw it sitting there in a display, all quiet and unassuming. I would have missed it if I weren’t picking up potato chips for another dip. Talk about surprised, I about passed out when I saw it there.
Deciding to be conservative, I only bought 4 packages. Then I sent picture messages to my family, who are now happy to no longer be my dip supplier.
However, since I have had my gastric bypass surgery, I have to watch my consumption of chips and dip, especially sour cream based dips. I didn’t want to sacrifice eating dips forever, nor did I want to live on hummus alone. Not that I don’t love hummus.
Therefore, I began playing with various ingredients to make dips that were fun, yet healthy. I have seen beans of all kinds turned into dips and decided I needed to take my favorite little black bean and make my own dip out of it.
Over the years I have made several black bean dip versions, but something possessed me to add a pinch of cinnamon, so I did. Wow! Talk about flavor enhancer.
Serving Suggestions: Hot Versus Cold
I opted to quickly toss the dip in the oven to heat it through. Normally I just blended the beans, or processed them, then served. Warming it was awesome. The flavors really had the opportunity to meld together. I think heating it might be my new go-to method.
But whether you choose to heat it up or serve it room temp, this Black Bean Dip is a sure hit at any gathering you may or attend, or if you are just needing a dip and chip fix at home.
Dips to Serve With Chips
Black Bean Dip
A healthier black bean dip that offers a tasty punch by combining beans with poblano peppers, cilantro, garlic and lime.
- 2 cans black beans; drained & rinsed
- 1 poblano chili pepper; chopped and seeds removed
- 2 tbsp cilantro (heaping)
- 1/2 cup onion
- 2 large/plump garlic cloves (4 small)
- Pinch of cinnamon (about 1/16 tsp.)
- 1/2 tsp cumin
- 1 tbsp fresh lime juice
- Salt/pepper to taste
- 3 green onions; diced
- 1/4 cup queso fresco +/-
Preheat oven to 350°F.
Add the black beans, poblano pepper, cilantro, onion, garlic, cinnamon, cumin, lime juice, salt, and pepper to either a blender or food processer.
Blend or process until smooth.
Add the mixture to an oven-proof baking dish.
Bake for 20 minutes, then remove it from the oven and allow it to rest for a few minutes.
Garnish with queso fresco and green onions.
Serve with your favorite chips and/or vegetables.