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Recipe Detail Page
Vampire Black Bean & Lots of Garlic Dip
Autumn 2001
Makes 2 cups (500 mL) dip
1 tbsp (15 mL) olive oil
½ cup (125 mL) finely chopped onion
4 garlic cloves, minced
1 ½ tsp (7 mL) ground cumin
1 tsp (5 mL) leaf oregano
One 19 oz (540 mL) can black beans, rinsed, well drained
¼ cup (50 mL) lime juice (about 2 large limes)
1 chipotle pepper in adobo sauce or
¼ to ½ tsp (1 to 2 mL) cayenne pepper (to taste)
¼ cup (50 mL) sour cream
¼ cup (50 mL) chopped coriander
1 tsp (5 mL) salt
1. Heat oil in a small frying an over medium heat. Add onion, garlic, cumin and oregano. Cook, stirring occasionally until onion is soft, about 3 to 5 minutes.
2. Place beans, onion mixture, lime juice, chipotle pepper, sour cream, coriander and salt in a food processor. Purée until smooth. If mixture is a bit thick for a dip, thin with a little water. Transfer dip to a serving bowl and garnish with a Ghoulish Crisp. Dip will keep well covered and refrigerated for up to 3 days.
Makes 2 cups (500 mL) dip
