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Donna's Black Bean and Red Pepper Dip

This is a tasty southwestern bean dip that was a big hit at our recent "gourmet group" dinner party.

  • 2 medium red peppers, roasted
  • 30 ounces black beans, canned
  • 1/2 cup fresh cilantro
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cummin
  • 1/4 teaspoon black pepper
  • 1 small jalapeno pepper, seeded and chopped, optional
  • extra hot pepper and salt to taste

Combine all ingredients in food processor. Process to the desired consistency. Serve with baked tortilla wedges or corn chips.

Serves 12

Nutritional Information per serving:

Calories 65 Fat, gm. 0.5 Protein, gm. 4 Carb. gm. 11 Cholesterol, mg. 0 Fiber, gm 4

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