Spicy Black Bean Dip

Happy Monday Folks!

I love dips. All kinds of dips. Especially versatile dips that you can eat with a variety of “dippers.” This spicy black bean dip fits the bill perfectly! Plus, with only FOUR ingredients (and all the work done by the food processor) it comes together in a snap.

When you put the black beans in a food processor they develop a super creamy texture. Add in some greek yogurt for some tang and to counter the spice of the jalapeño.

Another great thing about this dip? This is one dip that is virtually guilt free. Did you know black beans were a “super food?” A year or so ago I laminated (yes, maybe I have too much time on my hands) a list of 20 “super foods” and put them on our fridge. It’s a great visual reminder of some foods I should be buying, cooking, and eating more of. When I first came across the list,to my surprise and delight, black beans were theret! I love black beans and cook with them a lot, so it’s an easy check to put on my weekly superfood count. Some of the others…not so much. Anyone have a good recipe for sardines??

This dip keeps really well in the fridge, so make a big batch and snack on it all week. I love it with sweet potato chips from Trader Joe’s and mini bell peppers, but feel free to experiment with veggies, crackers, and chips of your choice! The level of spice can be easily adapted to your taste buds, too. I like a good amount of spice, but my husband love TONS of spice. So, when I made this batch I took out about half for me, then aded another jalapeño  and blended again for a super spicy version for Michael. On the other hand, if you aren’t into spice, just take out the seeds and ribs of the jalapeño-that’s where most of the heat of the pepper lives, so take it out if you want a milder dip.

And don’t feel bad having an extra scoop, after all, it’s a super food!

Enjoy!