I’d never made bean dip before. So, after tasting the dark and rich flavors of Lonesome Whistle’s Rio Zapé beans, I thought it was time to give it a whirl. Here’s what I came up with:
Rio Zapé Bean Dip
2 cups cooked beans – if you don’t have Rio Zapes, try a black bean
1/4 cup chopped onion (or less – mine was a little to onion-ish)
2 cloves garlic
2-3 tbl lime juice
1 tsp each smoked paprika and oregano
1/2 tsp cumin
4-8 green olives
Cayenne or other hot pepper to taste
Salt to taste
Olive oil to blend
Put all the ingredients into a good processor – reserving the olive oil salt, and half the lemon juice. Blend well. Slowly pour in the olive oil while blending, checking the consistency often. When you like the consistency, adjust the flavoring with lemon, salt, additional green olives, and peppers.
Dip chips, add to nachos, sandwich spread?? Enjoy!