Meatless Monday – Quick & Easy Black Bean Dip
I wasn’t planning to post anything today, but I had to share my latest discovery! In an attempt to include protein in our lunch without having to do a lot of work, I came up with an easy-peasy black bean dip (basically the same as a hummus recipe, with cilantro and sour cream added). Along with our thin-sliced roasted potatoes, this dip is divine.
I didn’t measure anything along the way, but here are my best guesses as to the amount of ingredients I used. I think it made about 1 cup of dip.
- Black beans (about 1 – 1 1/2 cups)
- 1 Tbsp. sour cream
- 1 Tbsp. olive oil
- 1-2 Tbsp. lime juice
- 1 tsp. salt (or to taste)
- 1 tsp. fresh chopped cilantro
- Optional: water (I needed to add a couple tablespoons to blend the beans smooth)
- Toss in the blender.
- Puree until smooth.
- Dip away.
Even though I’m calling this a “dip,” I think it would be great in burritos or quesadillas, or with cheese and rice.
BONUS: Ainsley loves it!