A quick and simple dip for your meal or for an appetizer!

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I love a good dip and this one is the BEST! It’s super simple to make and goes well with lots of different veggies or chips or anything else you have the urge to dip into a sauce. It probably took only 5 minutes to make and was a great lunch option for the next day as well!

Ingredient details:

• Black beans – I just used canned black beans to cut down on time. I always get a low sodium
• Roasted red peppers – I got pre-roasted red peppers in a jar. You can also make your own at home easily by roasting in the oven, but that will just add extra time to the meal prep!
• Chilis in adobo – I love the flavor of chilis in adobo, however my ability to handle heat isn’t as high as others. I can do one chili, but more than that is too overpoweringly spicy. Fun fact: I learned this the hard way when I made the spiciest tacos in all creation and did the whole jar with one head of cauliflower for some tacos.
• Lime juice – I just used a whole lime and squeezed out the contents of the lime.
• Onion powder – I decided to go with onion powder because I didn’t want raw onion flavor to overpower the flavor of the dip.
• Garlic – I did go with fresh garlic because it’s the greatest. Feel free to opt for garlic powder instead.
• Other spices: Cumin, chili powder, salt.
• Optional veggies: I used sweet potatoes, broccoli, and carrots to have some crispy veggie fries for dipping.

Recipe List

Ingredients:

15oz can black beans

1/2 cup roasted red peppers

1 chili in adobo (more if you like it extra spicy!)

juice of one lime or 2 tbsp lime juice

3 cloves garlic

1 tsp onion powder

1tsp cumin

1/4 tsp chili powder

1/4 tsp salt

2 tbsp water

Optional: sweet potatoes, broccoli, and carrots

Instructions:

1. Add all ingredients into a food processor or blender and pulse until smooth.
2. Optional: Bake sweet potatoes, broccoli, and carrots on 450° for 25 minutes or until crispy.

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