Zesty Black Bean Dip
Yield: 1 Recipe      VG, WF, GF, SF, EF

2 c Canned black beans, drained and -- rinsed 1/2 c Chopped fresh tomatoes 1 c Sour cream or yogurt

6 tb Chopped onions 2 tb Chopped fresh chives 1 ts Salt, or to taste 1/2 ts Freshly ground black pepper

Combine all the ingredients, except the paprika, briefly in a food processor or blender. Chill for 1 to 2 hours, then garnish with the paprika. Serve with vegetable plate or blue/yellow tortilla chips. Makes about 4 cups.

"I shared this recipe with family and friends and we all liked it. It was easy to make. If using salted beans you may need to cut back on the salt. A wonderful party dip or appetizer when you're feeding a hungry crowd!"

Julie Cassone, tester

Spring 2001 Vegetarian Page
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Last modified: April 09, 2002