Black Bean Dip
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tbsp jalapeño pepper, seeded and minced
2x 15.5oz cans black beans, drained and rinsed
1/4 cup lime juice
1/2 tsp cumin
1/4 cup cilantro, coarsely chopped
1/4 cup reduced-fat sour cream
1 tsp lime juice
2 tbsp water
1/2 tsp salt
1/4 crushed black pepper, to taste
- Heat olive oil in medium skillet on medium high heat. Add onions and allow to soften (about 5 minutes), stirring to prevent any burning.
- Stir in garlic and jalapeño, cook for 1 minute.
- Combine mixture with beans, 1/4 cup lime juice, cilantro, water, and spices in food processor, and blend until smooth. Move finished dip to serving bowl.
- Stir sour cream and 1 tsp lime juice together, use pastry bag to draw design on dip surface.