Black Bean Dip & Taco Night

When I say this recipe is easy, I mean it requires ZERO effort and will taste homemade and gourmet, not to mention delicious. Moreover, it's guilt free - this dip has zero fat, and lots of fiber and protein.  I made this black bean dip as an accompaniment for taco night, and it didn't last more than a day (and that was just two of us eating it... and I only got a few bites in the end). I don't recommend storing for more than 3-4 days in the fridge, if it does last that long.

Red wines are the way to go with this dip. The peppery-ness of the black beans pairs well with a Zinfandel, Pinot Noir, or Merlot. Or, why not skip the wine tonight and opt for homemade Mojitos with muddled mint and lime?

Imagine a party spread with guacamole, salsa, and this black bean dip. It would be a treat for the eyes and the mouth!

What you need:
1 (15 oz) can of reduced sodium black beans
1/2 cup prepared medium salsa
2 tbsp lime juice
2 tbsp fresh cilantro, chopped, or 1 tbsp dried cilantro
1 tsp cumin
1 tsp garlic powder
Food processor

What you do:
1. Combine black beans (including 1 tbsp liquid from can), salsa, and lime juice in food processor. Pulse until smooth. Pour into small bowl.
2. Add cilantro, cumin, and garlic powder and stir.
3. Pour black bean mixture into small sauce pan and bring to simmer over medium-low heat, stirring constantly for 5-10 minutes, until warm and slightly thickened.
4. Serve with baked tortilla chips.

I paired this dip with Tostitos new artisan chips (I had a coupon) and found they were pretty yummy, albeit a little dorito-ish, and not so healthy.

We enjoyed this dip along with my turkey tacos. Recipe will be posted shortly!