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Cliffs Bean Dip

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Ingredients

Adjust Servings:
1 (16 ounce) can black beans, drained and rinsed
1/8 large onion, finely chopped
1/4 cup pickled jalapeno pepper
1/2 teaspoon minced garlic (more to taste)
1 teaspoon black pepper (less to taste)
1/4 teaspoon cumin (more to taste)
2 teaspoons chili powder
1 tablespoon lime juice (juice of 1 lime)

Nutritional information

59.8
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
82.8 mg
Sodium
10.9 g
Carbs
4 g
Dietary Fiber
0.3 g
Sugars
3.8 g
Protein
50g
Serving Size

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Cliffs Bean Dip

Features:
    Cuisine:

    A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. UPDATE: used this dip as the base for a layered Mexican dip with low fat sour cream, salsa, low fat cheese, and avocado and WOW was it fabulous!

    • 25 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Cliff’s Bean Dip, A super FAST, vegan dip perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey’s Spices Winter 2010 catalog UPDATE: used this dip as the base for a layered Mexican dip with low fat sour cream, salsa, low fat cheese, and avocado and WOW was it fabulous!, Quick and easy to make, with a great flavor While tasty on its own, it also served as a great base for layered dips and nachos Thanks for sharing! Veggie Tag


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    Steps

    1
    Done

    Place All Ingredients in Blender and Process Until Smooth. Note: used Black Beans That I Had Soaked and Cooked Myself and They Must Have Been a Little Drier Than Those from a Can, So I Added About 2t of Water to Get It Creamy.

    2
    Done

    Serve With Tortilla Chips, Carrots and Bell Peppers For Dipping.

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    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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