Sharon's Recipes

AUGUST: Southwestern Black Bean Dip


2 cloves of garlic, minced
1/2 ea. green pepper, chopped
1/2 ea. medium Spanish onion, chopped
2 T. olive oil
2 cans black beans ( 15 oz ), drained
3 T. fresh lime juice
1/4 cup packed cilantro
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne
1/4 tsp salt

Saute the garlic, green pepper, onion in the oil for 8 minutes or until soft.

Puree the remaining ingredients adding 2 T water and fresh pepper. Mix all together.

Serve with corn chips, pita chips and or crudite vegetables. Adjust seasonings to your level of spiciness.

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