Jarred salsa has a new nemesis, and it’s not on the grocery aisle. It’s a black bean dip you can make in five minutes. It’s dorm-approved. And it’s loaded with fiber and flavor.
Plus, you can cut out a Jack-O’-Lantern, skull or ghost’s face in cheese and melt it on top for bonus festive-party points.
The easiest way to mash up the black beans is in a food processor, but a mighty blender can also do the trick. Or you can buy refried black beans. We won’t hate. Just mash the beans, mix in the other ingredients, and top with a layer of cheese (May we recommend Pepperjack?).
To make a cheesy good ghoul’s face: Before making the beans, flip your serving dish upside-down on top of a slice of cheese and trace it with a knife, so the cheese fits perfectly on top. Remove the serving cup, and use a knife to cut out a face shape. Heat in 20-second intervals in the microwave to keep the black bean dip from bubbling through the face holes and destroying your art. (Yes, it’s art.) If the face gets ruined, simply use a spoon — or fork, knife or spork — to swirl the top a bit. There. A nice marbled, abstract spiderweb look. If you squint and shake your head really fast as you look at it.
- 1 can black beans, drained (15 ounces)
- 2 tablespoons lime juice
- 1 teaspoon minced garlic (or 1 clove, minced)
- 1 teaspoon onion powder
- ½ jalapeno, finely chopped
- ¼ teaspoon cayenne pepper (or more to suit your taste)
- 1 slice pepperjack cheese (optional)
- Combine all ingredients except for the pepperjack cheese in a blender or food processor. Pulse until the beans are mostly pureed (they should be about the texture of refried beans).
- Pour bean mixture into a microwave-safe bowl. Top with cheese. Cook in 20-second intervals until the cheese has melted. Serve with tortilla chips.