Black Bean Dip

Ingredients

• 2 tbsp olive oil
• 0.5 cup yellow onion – finely chopped
• 1 jalapeño pepper – seeded and chopped
• 2 cloves garlic – minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 30 ounces black beans (canned) – drained and rinsed
• 1 tsp kosher salt
• 2 limes – juiced (about 2 tablespoons)
• 0.5 cup water
• 0.5 cup cilantro leaves – chopped
• tortilla chips – for serving

Instructions

1. Warm the olive oil in a medium skillet over medium heat, then add the yellow onion, jalapeño pepper, and garlic; cook, stirring, until the onion is softened and translucent at the edges, 4–5 minutes, then stir in the ground cumin and chili powder and cook until fragrant, about 30 seconds.
2. Transfer the skillet contents to a blender, add the black beans (canned), the kosher salt, the limes (juiced), and 0.5 cup water, and blend until very smooth, 45–60 seconds, scraping down as needed.
3. Taste and adjust seasoning, then add the cilantro leaves and pulse just to combine so the dip stays green-flecked, 5–10 quick pulses.
4. For a warm dip, return the blended mixture to the skillet and heat over low, stirring, until steaming, 2–3 minutes; if too thick, loosen slightly as needed.
5. Transfer to a serving bowl and serve with tortilla chips.