Black Bean Dip
- 3 cans (15 ounces) black beans, rinsed and drained
- ¾ cup red onion, chopped
- 2/3 cup cilantro, chopped
- 1 tablespoon garlic, crushed
- 1 tablespoon jalapeño, seeded and sliced
- ¼ cup fresh lemon juice
- 1 teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ½ teaspoon coriander seeds
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon dried marjoram
- 3 tablespoons Parmesan cheese, grated (optional)
- Combine together black beans, onion, cilantro, garlic, jalapeño, lemon juice, salt and spices in a food processor. Pulse until mixture resembles a smooth puree.
- Spoon dip in a bowl and sprinkle if Parmesa cheese on top (if using). Set bowl in a serving platter. Arrange vegetable sticks, tortilla chips and/or crackers around dip bowl. Serve.
- This recipe is great as appetizer or snack. If you prefer a less spicy version, omit coriander, cayenne powder and marjoram. Replace with 1 to 2 teaspoons Italian seasoning ground into a powder (using a food processor).
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