Dip #3 in the dip-a-palooza weekend is a spicy black bean dip. It is another dip that can be made up very quickly. It is nice and smooth and has just the right amount of heat.
We enjoyed this dip on chips, tacos, and on Mexican pizza (recipes coming soon!)
Black Bean Dip
Adapted from Annie’s Eats
1 can black beans, drained and rinsed
½ tsp cumin
¼ tsp paprika
¼ tsp cayenne
¼ tsp salt
3 tbsp chicken broth (or water)
Combine the black beans, cumin, paprika, cayenne, and salt in a small food processor. Pulse to grind into a chunky paste.
Scrape down the side of the bowl. Add the chicken broth or water. Pulse until the mixture is smooth.
Enjoy on chips, veggies, or as an alternative to refried beans