Black Bean Dip

By contributing writer Dawn

Fall mean footbal,l and football means snacks. Instead of relying on chips and salsa, I prefer something with a little more sustenance to it. I also prefer to eat dips that compliment raw vegetables rather than just having corn chips.

I created this dip one afternoon when we were expecting company, and it turned out beautifully!

Black Bean Dip

Black Bean Dip

Ingredients

  • 2 cups black beans (canned or cooked from dry)
  • 1 clove fresh garlic, minced
  • 2 teaspoons olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste (Start with 1/4 teaspoon each. My beans were homemade with no salt added, so I needed about 1/2 teaspoon salt.)

Instructions

  1. Combine all ingredients into the bowl of a food processor.
  2. Process until desired consistency. (I prefer it smooth.)
  3. Top with a sprinkle of cheddar cheese, a dollop of sour cream and green onions if desired.
  4. Serve with a variety of crackers, corn chips, or fresh raw vegetables.
http://thehappyhousewife.com/cooking/black-bean-dip-2/

More frugal posts from Dawn

Find more delicious snack ideas at the The Happy Housewife Recipe Index.

About Dawn

Dawn is a homeschool mom in a rural area of northeast Georgia where she dreams of having her own homestead one day. She blogs about  homeschooling, simple living and cooking from scratch at her blog tractors and tire swings.


This post may contain a link to an affiliate. See my disclosure policy for more information.

Comments

  1. Glenda says:

    Is this served warm or cold?

  2. Dawn says:

    I’m so sorry I missed your comment a few days ago! I served it room temp when I made it. But we ate it the next day straight from the fridge. I bet it would be great warm as well!!

Speak Your Mind

*