Spicy Black Bean Dip

  • Yield: 2 1/2 cups


2-- (16-ounce) cans black beans rinsed and drained
2-- garlic cloves, peeled
1-- jalapeno pepper, seeded
3-- scallions, cut in 2-inch lengths
1teaspoon chili powder
1teaspoon oregano
1/2teaspoon ground cumin
6sprigs cilantro
1cup tomato or mixed vegetable juice (try the zesty Mexican flavored variety)
2tablespoons olive oil
1teaspoon kosher salt
-- Juice of 1 lime


  1. In a food processor fitted with the metal blade, process all ingredients until smooth. If mixture is too thick, adjust consistency with a few drops of water or additional tomato juice.
*Jicama may be found in most produce sections of your supermarket. If you can't find it, use radishes

Nutritional Info *per serving

  • Calories 100
  • Fat 3.5g
  • Cholesterol 0mg
  • Sodium 484mg
  • Carbohydrate 12g