I was of 2 minds about whether or not to post this dip because my goodness it took a bad picture. It was a pig roast dish and had no fancy plating like the brownies–plus I only got photos taken with leftovers. By which point I was not in very good shape for photography.
But I am going to share the dish because this dip is one of my great discoveries of 2009. It is SO GOOD. I had it first at a friend’s house and immediately requested the recipe. Turns out it is a fairly simple Cooking Light recipe–who’da thunk? And who would have guessed it had carrots in it? Not me! But if you like black beans and limes as much as I do I guarantee you will like this dip.
Lime Spiked Black Bean Dip
Adapted from Cooking Light
2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot (I used bagged shredded carrots since I was quadrupling the recipe)
1/2 cup fresh lime juice (about 2-3 limes)
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon chopped garlic
salt and pepper to taste
1/8 teaspoon ground New Mexico chile pepper
Place all of the ingredients in the food processor. Pulse until you have a “dip-able” consistency (chunkiness is up to you). Serve with tortilla chips.