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Another Easy Dip: Creamy Black Bean Dip for a Party
Here’s a different black
bean dip, combined with a tomato salsa for color and contrast, which I prepared
for my contribution to a Christmas Eve buffet at my daughter Lisa’s home. (The previous
dip, without the tomato salsa, is in the blog posting of 9/23/19.)
Makes sufficient for a
crowd as an appetizer, accompanied by tortilla chips.
2 (14-ounce) can black
beans, well drained
1 large green onion, green
and white part, coarsely cut
12 sprigs cilantro,
leaves plus part of the stems
1/2 teaspoon salt, plus
more to taste
1/8 teaspoon black pepper
1 large pinch cayenne
pepper or a few squirts of hot sauce
1/2 cup sour cream
1 cup homemade or
commercial tomato salsa, 1/2 cup for dip 1/2 cup for topping
Drain beans well. Place beans, green onion, cilantro,
seasonings, sour cream and 1/2 cup of the tomato salsa in a food processor and
puree, scraping down the sides of the container several times with a spatula.
Taste, and add salt and/or cayenne or hot sauce if needed, to taste.
Transfer bean dip to a
serving bowl. Spoon the remaining tomato salsa into spots on top of the bean
mixture. Drag a table knife through the salsa to partially distribute the red
color across the top of the bean mixture.
Dip up with tortilla
chips.
