This weekend we will be going to a couple of barbecues. I always go with the understanding that very few people will be grilling a boca burger for me. I make sure that I bring something that works for me, that I enjoy. Spicy black bean dip is one of those dishes. I make sure that I bring tortilla chips to scoop it up. If I have time and stale pita bread, I would make garlic pita chips. That is good!
Here is the Spicy Black Bean Dip recipe from Jeanne Lemlin’s Vegetarian Classics. Every time I bring this dish to a party, people ask for the recipe. Try it! You’ll like it!
1 15-oz can black beans, rinsed and drained
1 chipotle pepper in adobo sauce (my husband likes it hotter, so I add more)
3 tbsp olive oil
2 tbsp. lime juice
1 clove of garlic, peeled and coarsely chopped
Place all ingredients in a blender or food processor and puree. Put in a nice serving bowl and sprinkle on some chopped parsley for color.