Any-Bean Dip


  • 1 ½ cups beans (cooked or from one 15-ounce can), drained
  • 1/8 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 tablespoons chopped red onion
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • + 2 more ingredients
    • 1 tablespoon freshly chopped parsley
    • Celery sticks, for serving

1. Heat oil in a small skillet over medium heat. Cook garlic and onion until tender, about 2 minutes. Add cumin and chili powder; stir and remove from heat. 2. In a food processor, pulse beans until chopped. Add onion mixture and 1/4 cup water and pulse to combine. Season with salt and pepper. S...

View full recipe at SpringPad


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