Black bean dip is a great quick and easy vegan recipe for a veggie dip, topping for a baked potato, or as a salad dressing, and it takes only about 15 minutes to prepare. We like to have a meal of a large tossed salad with baked potatoes cut on it, and this quick and easy bean dip makes a great salad dressing. Leftover bean dip can easily be stored in a covered container in the refrigerator for a few days for a quick veggie dip snack or for a future meal.
3 cups Black Beans, cooked or Black Beans, canned
1-1/2 cup Water
1/4 cup Lemon Juice
One – 6-oz. can Tomato Paste
1 Onion, small to medium size, peeled
1 tsp. Basil, sweet, dried
2 tsp. Chili Powder
1 tsp. Cilantro, dried
2 tsp. Cumin, ground
Black Bean Dip Cooking Utensils:
Black Bean Dip Preparation:
Place all the ingredients into the container of a high speed blender (Vita-Mix type). Cover the container, and run the blender at high speed until the ingredients are creamy smooth. Use the Vita-Mix tamper as necessary through the hole in the cover to insure uniform blending.
Pour or spoon into a serving bowl or storage container.
Serve and enjoy!
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