Black bean dip

Black Bean Dip

MAKES 4 CUPS

Bean dips are creamy by nature, but adding olive oil and avocado results in supreme smoothness and full-bodied flavor. They also lighten the consistency of the dip, making it less grainy and more pliable—no breaking your corn chips in thick, sludgy bean dip. I’m not wild about spicy food, but if you like in-your-face heat, by all means add half a chopped jalapeño, or a few dashes of hot sauce or cayenne pepper. For a little texture contrast, you could garnish this with minced red onion or sliced scallions. Serve with corn chips or sliced radishes, carrots, and celery sticks.

• 3 cups cooked black beans or 2 (15-ounce) cans black beans, rinsed and drained
• 1 teaspoon chopped garlic
• 2 tablespoons fresh lime juice
• 1⁄2 cup loosely packed cilantro leaves
• 1⁄2 avocado, peeled
• Fine sea salt
• 1⁄2 cup extra virgin olive oil

In a food processor, combine the beans, garlic, lime juice, cilantro, avocado, and a big pinch of salt. With the processor running, add the olive oil in a slow, steady stream until the dip is smooth. Taste and add more salt, if needed.