Black Bean Dip Recipe
This creamy black bean dip recipe has just the right amount of flavor and seasonings, and it’s perfect for your party or holiday menu.
Servings: 8
Calories: 312kcal
Ingredients
- 1 13- ounce bag of Mission® Strips Tortilla Chips
- 1 jalapeño pepper
- 12 ounce can black beans drained
- ½ cup Mexican crema or sour cream
- 2 cloves garlic
- 2 tablespoons lime juice the juice from 1 small lime
- ½ cup chopped cilantro
- 1 teaspoon cayenne
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
FOR GARNISH: Crumbly white cheese, fresh chopped herbs, spicy chili flakes
Instructions
- Roast the jalapeño pepper over an open flame, flipping here and there until the skin chars and blackens. It will start to do so in about 2-3 minutes. Alternatively, you can roast the jalapeño in the oven at 400 degrees Fahrenheit for about 20 minutes or so, until the skins blackens and bubbles up.
- Flip the jalapeño and blacken both sides. Add the jalapeño to a paper bag or plastic baggie and seal. Let it steam in the baggie for about 5 minutes to loosen the skin.
- Remove peel off the skin. A towel will help, or a fork. Discard the skin.
- Slice off the stem and give the jalapeño a rough chop. Toss it into a food processor with all of the ingredients and process until the dip is nice and smooth.
- Spread the Black Bean Dip into a serving bowl and top it with chopped green herbs, crumbly white cheese and spicy chili flakes, if desired.
- Serve it up with Mission Strips Tortilla Chips!
Notes
Serves 8
Nutrition
Calories: 312kcal | Carbohydrates: 41g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 434mg | Potassium: 259mg | Fiber: 5g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 5.4mg | Calcium: 126mg | Iron: 2.1mg