Um, so, yeah, I have a confession. I actually prefer black bean dip over salsa when it comes to dipping my chips.

Is that weird?

Don't get me wrong, I do love my salsa, but that love affair is on like eggs, and as a condiment for ground turkey, and as a partner in crime with tacos.

So, obviously I was excited about making this dip for you guys (I mean for myself too of course). This black bean dip has this great bean-y, garlic-y, cumin-y flavor profile that I'm just crazy about. However, if you're not a huge fan of garlic and/or cumin, I'd probably go a little lighter on these two ingredients with this one.

I was also a bit more excited than usual for this recipe, because I even got to bust out my new Black and Decker food processor for it. If you don't have a food processor, or you need a new one, this one is only $30 and I highly recommend it.

If you try making this black bean dip, don't forget to snap a pic and tag it #thedietchef on Instagram!
And of course, you can always watch this recipe, and many many more on The Diet Chef YouTube Channel!

Macros (per 115g serving):

144 Calories, 1g Fat, 30g Carbs (9g fiber), 10g Protein

4 Weight Watchers SmartPoints

Healthy Black Bean Dip

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A simple homemade version of black bean dip!

Author: Joe Duff
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 575g
Category: Appetizer
Cuisine: Mexi-Merican

Ingredients

3 small cloves of garlic (6g)
2 chopped jalapenos (30g) - seeds removed
¼ Cup (10g) cilantro
2 (15.5oz | 439g) Cans of black beans (drained)
½ Lime juiced (15ml)
1 ½ Tsp cumin
1 Tsp garlic powder
½ Tsp chili powder
½ Tsp oregano
¼ Tsp black pepper
1 Tbsp (15ml) balsamic vinegar
2 Tbsp (30ml) water

Instructions

Add garlic, jalapeños, and cilantro to the food processor and process
Now add the rest of the ingredients to the food processor and blend until a smooth black bean consistency starts to form (you may need to scrape down the sides of your processor to incorporate all the ingredients)
Store in an airtight container for up to 5 days