Black Bean Dip

This black bean dip is an inspiration from a dip I had at my boyfriend's mom's house over Thanksgiving. Talk about AMAZING! I couldn't quit eating it, and kept telling myself it was ok because beans have a lot of protein. :)

You'll need two cans of black beans. I grabbed the seasoned recipe, because why turn down the extra flavor? Drain them really good, I poured water in the cans after I drained them, and then drained the water out.

Pour the 2 cans of black beans in a food processor. If you don't have a food processor, then get one! It's a life saver. You might be able to do this in a blender but it would take a lot more stirring in the blender while you are trying to process the beans.

Into the food processor add, salt, pepper, garlic powder, onion powder, hot chili sauce, dried bell peppers, EVOO, white wine vinegar and Worcestershire sauce. Then pulse until the beans are somewhat ground, then turn it on a low setting and let it run for a couple of minutes. And voila! You have it, black bean dip! mmmmm

Ingredients:

2 cans black beans
1 teaspoon salt
1 tablespoon fresh cracked black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon hot chili sauce or Tabasco sauce
2 tablespoons dried bell peppers (or half a bell pepper or one whole chopped jalapeno)
1 teaspoon extra virgin olive oil (EVOO)
1 tablespoon Worcestershire sauce