Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"This dip is best served at room temperature." - Sara Szunyogh, North Olmsted, Ohio
Ingredients[]
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 cup grated carrot
- 1/2 cup fresh lime juice (about 2 limes)
- 1/4 cup finely chopped green onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
Directions[]
- Place beans in a food processor; pulse until almost smooth.
- Combine beans, carrot, and remaining ingredients in a medium bowl, stirring until well blended.
- Let stand 30 minutes.
- Serve with baked tortilla chips.
Yield: 40 servings (serving size: 2 tablespoons)