Black bean–tomatillo dip
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Tomatillos are the base of green salsa (salsa verde) and a staple of Mexican and Tex-Mex cooking. Though not actually related to tomatoes, tomatillos have a tart, acidic taste that's quite similar to underripe ones. Serve this dip with any fresh veggies you have on hand—sliced jicama, carrots, mini cucumbers, and radishes are crisp, colorful and scoopable options.
Ingredients
Canned black beans
31 oz, rinsed and drained
Canned whole tomatillos
12 oz, drained and coarsely chopped
Extra virgin olive oil
1 Tbsp
Canned diced green chiles
4½ oz, drained, chopped
Scallions
3 medium, chopped
Cilantro
½ cup(s), chopped
Water
2 Tbsp
Fresh lime juice
3 Tbsp
Chili powder
2 tsp
Ground cumin
2 tsp
Table salt
½ tsp
Black pepper
½ tsp
Instructions
1
Combine beans, tomatillos, and oil in food processor and pulse until chunky puree forms.
2
Transfer bean mixture to large bowl and add remaining ingredients; stir until well combined, mixing in additional water if needed to reach desired consistency. Garnish, with thinly sliced scallions and chopped fresh cilantro, if desired.
3
Serving size: 1/3 cup
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