Recipe Source: American Diabetes Association
As I've mentioned previously, when we decided to host our annual baseball overdose the day after Easter I needed to come up with some recipes that could be prepared several days in advance. I found this one in my Living Cookbook recipe management software and decided to give it a try. I personally felt that this dip worked best out of all of them (the other two being the White Bean Dip and Hummus previously posted here.) It had the most flavor, and more importantly it had the most unique flavor. (I guess that the White Bean Dip and Hummus are both Mediterranean dips, so the similarities shouldn't be so astonishing.) Furthermore, this is the one that my husband finished the next day.
I made a couple of changes to the recipe. I increased the garlic and I omitted the sugar. I wasn't really sure what the point of the sugar was. Of course, I'm not generally a fan.
Black Bean Dip (makes about 4 cups; approx. $0.87/serving)
1 15-oz can black beans, drained and rinsed
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, crushed
1 tablespoon red wine vinegar
1 tablespoon olive oil
Equipment:
- Food processor or immersion blender
- Large bowl (if using the immersion blender)
- Combine all of the ingredients in the bowl (or food processor)
- Process into a coarse mash.
- Serve.
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