Spicy Black Bean Dip > Any Canned Refried Black Bean. It’s a

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Flavor-packed, easy to make, it will elevate any Mexican-inspired dish (absolute perfection with tortilla chips, tacos, and enchiladas). The whole batch also packs in 27g protein and 32g fiber!

This black bean dip was one part of my final dish in culinary school—an array unique bean dips, each featuring a different bean. I spent months tweaking the recipe and getting feedback from chefs around campus, and it is gold.

The Elite Jalapeño Black Bean Dip:

1 can of black beans (drained and rinsed) (or 1.5 cups cooked beans)

1½ tbsp water

1 tbsp tahini

2 tsp roasted garlic

1 tbsp minced jalapeño (seeded)

2 tbsp chopped fresh cilantro

1 tsp fresh lime juice

1 tsp red wine vinegar

1/2 tsp cumin

1/4 tsp chili powder

1/4 tsp cayenne

1/2 tsp salt

Roasted garlic adds a subtle sweet, caramelized flavor. (To roast—cut head in half, completely wrap in foil, and roast at 400 for 45 minutes). If you’re tight on time, you can substitute with 1 tsp raw garlic, but I highly recommend roasting!