Zero Point Black Bean Dip
WW Points: 0 Purple, 0 Blue, 3 Green
Equipment
- Instant Pot
- Food Processor
- Skillet
Ingredients
- 30 oz black beans (2 cans 15oz each, drained and rinsed)
- ½ cup chicken broth (can sub vegetable broth for a vegan option)
- 1 medium jalapeno pepper (diced, de-seeded and de-veined)
- 1 tsp minced garlic
- ½ tsp ground cumin
- ½ tsp chili powder
- 1 Tbsp lime juice
- 1 pinch salt (to taste)
- 1 pinch ground black pepper (to taste)
Instructions
- To a 6 qt Instant Pot, add 2 cans drained/rinsed black beans, 1 jalapeño (chopped), 1 tsp minced garlic, 1/2 tsp cumin, 1/2 tsp chili powder, 1 Tbsp lime juice. Season with salt and pepper. Place lid on Instant Pot and set to Pressure (seal).30 oz black beans, ½ cup chicken broth, 1 medium jalapeno pepper, 1 tsp minced garlic, ½ tsp ground cumin, ½ tsp chili powder, 1 Tbsp lime juice, 1 pinch salt, 1 pinch ground black pepper
- Cook on High for 10 minutes. Follow manufacturer's guide for quick release and remove lid.
- Pour everything into a food processor or blender, and blend beans until smooth.
- If needed (if mixture consistency is thinner than desired), transfer mixture to a skillet on medium or lower heat and simmer to reduce to desired consistency. Mixture should thicken as it cools, as well.
- Garnish with tomatoes, jalapeño slices, red onion, queso fresco, and cilantro. Serve warm with chips.
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