Black Bean Dip

“Quick and easy dip – I added fresh lemon juice and fresh cilantro which really added to the flavor. I’d definitely add some fresh garlic to complete the flavors.Used fat free sour cream to save a few calories – it really needed a bit more than the amount specified as it wouldn’t come together very well in the blender… it would have been better with my food processor I think. Went great with celery, cucumber slices and baby carrots for dipping.”

“yum!Will be making this again.I added a few dashes of hot sauce, garlic powder and a little dried onion to give it a bit more flavor.I drained, rinsed and mashed all the beans as well. (Rinsing canned beans seems to make them easier to digest.)”

“Good dip! I used fat free cream cheese instead of sour cream and added cumin and garlic.”

“Took the suggestion from another reviewer & added some garlic powder & drained the beans! That was tasty enough for me & my guests! And, by the way, this makes a GREAT spread for a thick slice of a crusty, 11-grain bread that it locally baked in my area! Thanks for sharing! [Made & reviewed for one of my adoptees in this Spring’s Pick-A-Chef]”

“This was good.I chose to coarsely mash both cans of beans.The only other change I made was to add some garlic powder.Will definitely make this again, but might spice it up a bit more next time with jalapenos and/or other spices.”

“Another great recipe pick for PAC spring ’06!I used 2 (15 oz) cans of black beans, drained.The 1 1/2 cups of black beans was just not enough for the 1/2 cup of sour cream.Came together easily and the flavors were wonderful.This will be next on the list of party foods!!”