This spicy black bean dip couldn't be easier to make. With red onions, garlic, jalapeno, and lime, it's got both heat and tang. The sour cream adds just a touch of silkiness to an otherwise satisfying chunky dip. This vegetarian dip can be made vegan by using vegan sour cream or mayo.
1 teaspoon olive oil
1 small red onion, diced
1 small garlic clove, sliced
2 (15-ounce) cans black beans, drained
1 small jalapeno chili
The juice of 1 small lime
1 cup salsa of your choice
2 tablespoons sour cream or mayo
1/3 chopped fresh cilantro leavessalt, to taste
1. In a small pan over medium heat, warm olive oil. Saute red onion and garlic until lightly browned. Transfer to a blender or food processor and add remaining ingredients. Pulse until chunky. Transfer to a bowl. Serve with tortilla chips.
Recipe created by Susan Russo of Food Blogga.