Creamy Black Bean Dip

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Bean dips can often be too stiff and break chips easily. I wanted to make something that had a lot of flavor and a smoother texture. This dip fits the bill; the caramelized onion and lime provide complex yet bright flavors, while the sour cream helps smooth the dip out. This is great on its own or in a layered dip.

Ingredients
2 cups dried black beans
1 big sweet onion (such as Walla Walla)
3 cloves garlic, chopped
¼ lime juice
2 tsp coriander
2 tsp cumin
1 tsp chili pepper
2 tsp salt
3/4 cup sour cream (you can use plain Greek yogurt as well)
Olive oil

Notes: Add seasoning to taste, but what I’ve given is a good starting point. You can also use canned, drained black beans if you want, but the flavor and texture won’t be quite the same.

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Directions
1. To prepare the beans, pick out shriveled beans or any other debris, and rinse them well. Place in a crock pot, cover with 9 cups of water. Cook on high for four hours. Drain and rinse the beans.
2. Thinly slice the sweet onion and place in a pan drizzled with olive oil over medium-low heat. Caramelize the onions; this could take around 10 minutes. Once they are approaching a golden brown color, add the garlic and continue cooking just until the garlic is tender.
3. Transfer the onion and garlic into a food processor with the lime juice, spices, and sour cream. Puree the mixture until completely smooth. Add as much of the beans as you can, pulsing until it reaches a consistency you like.
4. You’ll likely need to pulse the beans in two batches. This is fine; transfer all the mixture into a bigger bowl and stir until everything is combined. Add more of any seasoning as desired. Serve warm or cold, in a layer dip or on its own. I like to garnish with chopped green onion.

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