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Adventures in food for curious cooks.


Mexican Black Bean Dip or Spread

Lynley Jones

The flavors of Mexico blend together to make the perfect dip for tortilla chips, or spread for a sandwich or wrap.


2 15-ounce cans of unsalted black beans, drained

About 1/4 - 1/2 of a jalapeno (depending on your heat tolerance), roughly chopped

4-8 sprigs of cilantro, roughly chopped

1 Tablespoon freshly squeezed lime juice

1/2 teaspoon coarse salt (plus a bit more if needed at the end)

1/4 teaspoon cumin


1.  Put all ingredients in the bowl of a food processor and blend thoroughly. 

2. Turn off the food processor and taste.  Add a small spinkle of extra salt if needed to balance the flavors, and blend again.  When it tastes so good you just want to keep eating it, you're done.


Spread on a wrap or sandwich such as Mexican Pinwheels, or serve as a dip with tortilla chips.