Zesty, zippy, zingy!
BBQ Black Bean Dip is a favorite crowd pleaser I’ve served for many occasions: New Years parties, summer gatherings and every day fare. It can be used not only for a corn chip, cracker and veggie dip, but also for a delicious wrap filling.
It can be made in advance (in fact is even better the second day) and will keep refrigerated for up to a week.
Zesty BBQ Black Bean Dip
Author: Victoria Laine
Serves:: 8 servings
Prep time::
Total time::
Ingredients:
- 1/2 cup diced sweet onion
- ½ tsp salt
- 1 Tbsp dry mustard
- -or-
- 2 Tbsp wet mustard
- 5 Tbsp apple cider vinegar
- 8 Tbsp tomato paste
- 4 tsp dark agave nectar (or raw honey)
- 2 Tbsp blackstrap molasses
- 2 Tbsp vegan worcestershire sauce
- 2-19 oz can cooked black beans, drained
Directions:
- In food processor using “S” blade, process onion.
- Add the rest of the ingredients except the beans to the processor bowl and process until smooth. Open canned beans and drain. Add the beans and pulse a few times until you get a desired (chunky or puréed) texture.
- Can be served at room temperature, chilled, or warmed in a saucepan or fondue dish.
