Black Bean Dip

These days I have been having a lot more veggies for snacks: sliced peppers, cherry tomatoes, cucumber slices, carrot sticks or whatever is handy. They are so tasty with homemade dip. My favorite is hummus made in the crock pot, but sometimes you can get burnt out on the same old dips. When I saw Kristy Lynn’s recipe for black bean dip that she shared at our Wednesday recipe swap, I knew I had to try it.

The problem is that I just can’t seem to leave well enough alone. It is a pet peeve of my husband’s on the big recipe review sites. You now, the people who give a recipe 5 stars and proceed to describe how they changed 90% of the ingredients so that it is pretty much a brand new recipe.

Well, I  took Kristy’s recipe and changed it up to make it my own. There’s even some ACV in there to try to eek out a bit of extra nutrition! Thanks for the tasty inspiration, Kristy!




  • 1 3/4 cup black beans (about 1 can)
  • 1 onion, diced
  • 3 cloves of garlic, diced (small cloves, use less if they are large!)
  • 1 red pepper, diced
  • 1/4 cup apple cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup reserved bean juices
  • 1 teaspoon dried cilantro or a tablespoon fresh
  • 1 tablespoon lime juice (optional)
  • extra virgin olive oil


  1. Heat a skillet over medium. Add a few glugs of oil and sauté the onion and garlic until soft and transparent. Stir in the remaining ingredients and simmer for 5 minutes or so. Don't worry, the dip will thicken when it cools.
  2. Puree in a blender or food processor and chill before serving if you want a thicker dip. It tastes great warm or cool.
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