Chef Joey's Black Bean Dip Recipe #260824
After enjoying a weekend at the Indian Pueblo Cultural Center here in Albuquerque I decided to make a batch of Indian Fry Bread. I needed something tasty to put on it and came up with this recipe. You can put just about any spread or toppings on this bread.
by Chef Joey Z.
15 min | 15 min prep
SERVES 4
- 1 (25 ounce) can black beans (drained)
- 2 teaspoons garlic powder (or 1 large minced clove)
- 1 teaspoon no salt seasoning (I used Kirtland-Organic)
- 1/2 teaspoon coriander
- 1/2 teaspoon dill
- 1/2 teaspoon oregano
- 1/2 teaspoon cilantro
- 1/8 teaspoon spike seasoning (hot and spicy)
- 1 cup vegan mayonnaise
- 1 1/2 teaspoons lime juice
- salt and pepper (to taste)
- Open the can of beans, drain off the liquid and discard. Place the beans into a medium size bowl. Mash the beans slightly with a fork.
- Add the herbs and mash again.
- Add the lime juice. Give it a gentle stir to get the lime juice incorporated throughout the bean mixture.
- Add the salt and pepper and taste your dip.
- If you want more seasoning add more!
- Cover with plastic wrap or store in a covered container in the fridge for at least 2 hours.
- Spread on warm Indian fry bread or any other flat bread.
- Bon Appetit.
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5 stars