Heart2Heart

Black Bean Dip with Baby Carrots

Prep: 5 min

Serves: 8

Cost per serving: 45 cents

Two 15.5-oz cans black beans, rinsed and drained

1/4 cup fresh lime juice (from about 2 large limes)

2 Tbsp olive oil

1 tsp cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/8 tsp cayenne pepper

Salt

1 16-oz bag baby carrots

Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt. Serve with carrots on the side for dipping.

Kitchen Tips

• Change the texture. - If you prefer a chunkier dip, reserve half the beans and stir them into the puree.
  
• Get a head start. - You can make the dip up to two days in advance. Cover tightly and refrigerate.
• Try another bean. - If you have navy or cannellini beans in the pantry, swap them in.