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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.