Black Bean Dip with Tortilla Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Howard Alt's addition of allspice to a fairly traditional Tex-Mex dip gives it a unique flavor. We've included homemade tortilla chips in the recipe, but you can also serve the dip with fresh vegetables. Ingredients:
1 red bell pepper |
3/4 cup minced fresh cilantro (about 1 bunch) |
3 tablespoons finely chopped green onions |
2 tablespoons lime juice |
2 tablespoons balsamic vinegar |
2 tablespoons hot sauce |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (15-ounce) cans black beans, drained |
1 jalapeño pepper, seeded and diced |
1 garlic clove, minced |
chopped red bell pepper (optional) |
6 (10-inch) flour tortillas, each cut into 8 wedges |
cooking spray |
Directions:
1. Preheat broiler.
2. Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened. Place the bell pepper in a zip-top plastic bag, and seal. Let stand for 5 minutes, and peel. Place the bell pepper and the next 12 ingredients (bell pepper through garlic) in a food processor, and process until smooth. Spoon into a bowl, and garnish with chopped bell pepper, if desired.
3. Preheat oven to 400°.
4. Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until golden. Serve the dip with chips.
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