Recipe courtesy of Rob Del Balzov

Black Bean Dip

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: About 3 cups
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Two 16-ounce cans black beans, rinsed and drained

1/4 cup vegetable broth

1/2 red onion, finely chopped

1/2 large tomato, finely chopped

1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired)

1/2 bunch fresh cilantro, leaves picked and finely chopped

Kosher salt and freshly ground black pepper

Fresh tortilla chips, for serving


  1. Put the beans into a food processor and pulse until coarsely ground. While pulsing, slowly add the vegetable broth until the beans are creamy but still have some small chunks.
  2. Transfer the bean mixture to a nonstick skillet over medium-low heat. Cook, stirring, until the beans are warm, about 3 minutes. Stir in the onion, tomato, jalapeno and cilantro, then remove from the heat; season with salt and pepper.
  3. Serve warm or at room temperature with tortilla chips for dipping.
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