Black Bean Dip

Makes 1 1/2 cups dip

Kathryn Barczi

ingredients

Black Bean Dip

1 TBSP olive oil
1 large onion, coarsely chopped
2 medium garlic cloves, minced
1 (15-oz) can black beans, drained
1/4 cup plain yogurt
1 to 2 TBSP canned hot or mild green chilies, chopped
1/4 tsp ground cumin
Chili powder to taste
Hot pepper sauce as desired
Toasted Corn Chips (see recipe)
Carrot, celery and jicama sticks

Toasted Corn Chips

6 corn tortillas
Vegetable oil
Salt, as desired

directions

Black Bean Dip

1
In a small skillet, heat oil over medium-high heat. Sauté chopped onion and minced garlic until tender. Process with drained beans, yogurt, chilies, cumin, chili powder and hot sauce in a food processor or blender until nearly smooth.
2
Spoon dip into a serving bowl. Garnish the top of the dip with sliced green onions, chopped tomato or diced green pepper.

Toasted Corn Chips

Brush 1 side of each tortilla very lightly with oil; sprinkle very lightly with salt. Cut each tortilla into 6 wedges; arrange in a single layer on a rimmed baking sheet. Bake in a preheated 350 degree oven until chips are golden and crisp, about 10 minutes. Turn chips after 5 minutes. Makes 3 dozen.

Source: Kathryn Barczi