After spending several months traveling through Europe last year, we decided to hop over to Mexico to ride out the winter. And we very quickly started making some of our favorite dishes with one of my favorite spices (which was difficult for us to find in Italy and Eastern Europe) – fresh cilantro (or coriander). I know that many people don’t share my love for this herb. I recall that when I was first introduced to cilantro is was gave a “soapy” or “tin” flavor to dishes. Many people have a similar allergy or sensitivity to cilantro. Luckily for me the flavor changed as I became increasingly exposed to it, and now it’s on of my favorite flavors. But if you don’t enjoy cilantro (or aren’t in a place where its readily available), please just omit it from the recipe – the bean dip will still be quite good without it! And the dip can easily be made with pinto beans or cannellini beans. Hint: this bean dip goes perfectly with a cold margarita and our Barbacoa Beef Tacos!
- 2 12 oz or 340 gram cans Black Beans, drained
- ½ Small Onion, diced
- 1 Roma or Plum Tomato, diced
- ½ jalepeno pepper, finely diced (or other pepper of your choice)
- Juice ½ Lime
- 2 Teaspoons or 20 grams cumin powder
- 1 Teaspoon Garlic Powder
- 2 Dashes Hot Sauce
- 1 Small Bunch Cilantro – Roughly Chopped
- 3 Oz Cheese, such as Gouda or Cheddar, grated
- Dollop Sour Cream or Creme Fresh
- Tortilla chips for dipping
- Combine the onions, tomato, lime juice, jalepeno and cilantro in bowl. Mix and set aside
- Mash ½ of the beans (you can use a blender or food processor for this). Mashing ½ of the beans and leaving the other ½ whole will give smoothness to the dip while maintaining a nice texture.
- Add all of the beans to a sauce pan over medium heat.
- Add the cumin, hot sauce, garlic powder and ½ of the tomato mixture and most of the shredded cheese to the beans.
- Heat until the cheese is melted.
- Taste and adjust the seasoning to your liking.
- Place the dip in a serving bowl. Garnish with shredded cheese, crème fresh and the remaining tomato mixutre.
- Serve with tortilla chips
Visit our Food Finds/Recipes section to view our full collection of recipes inspired by our ongoing travels around the world.