Another Easy Dip: Creamy Black Bean Dip for a Party

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.

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