Black Bean Dip

Serves 4-6


1 tablespoon olive oil

4 garlic cloves, finely chopped

1 large jalapeño, seeded, chopped

1/2 teaspoon (generous) ground cumin

1 15-ounce cans black beans, rinsed, drained 1 14 1/2-ounce can low-salt chicken broth Fresh lime juice

Salsa verde Sour cream

Chopped fresh cilantro 1 tablespoon olive oil


  1. Heat oil in heavy large saucepan over medium-high heat. Add garlic, jalapeno and cumin and sauté 30 seconds.
  2. Add beans and broth and cook 5 minutes, stirring occasionally.
  3. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes.
  4. Season to taste with lime juice, salt and pepper.
  5. Transfer to bowl & add a dollop of salsa verde, sour cream & sprinkle with cilantro and serve.