Sunday, April 22, 2007

Bodacious Black Bean Dip

Great recipes often come from friends, and should be shared with other friends. Last night, I was invited to a "kick-off the barbeque season" party and brought Jana's Bodacious Black Bean Dip. This is a great recipe because you can adjust the ingredients to taste and modify the consistency to please your own palate.

2 Cans black beans (rinsed and drained)
1/2 to 3/4 c. crumbled feta
3 cloves garlic, minced
1/2 c. salsa
juice of 1 lemon
3/4 cup cilantro leaves
salt to taste

In a food processor, mince garlic. Add black beans, salsa and lemon juice. Puree until almost smooth but still a bit lumpy. Remove from processor. Add feta and cilantro. Serve with tortilla chips.

Typically, it takes about a large bag and a half of tortilla chips to eat all the bean dip this recipe makes. So if you're planning on taking it to a party, bring lots of chips. Bodacious black bean dip is also good to use for making Huevos Rancheros. However, I've never had leftovers!
“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

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