I threw this together a few summers ago while living in Houston, where I had all of these ingredients on hand. I like this dip because it's not overly beany, not overly creamy, and has my all-time favorite flavors of cilantro and jalapeno. It's great with tortilla chips, strips of bell pepper, carrots, and grape tomatoes.


2 cans of black beans, drained but not rinsed
1 8 oz package of neufchatel cheese
1 handful of cilantro (about 1/2 cup)
1/3 cup chopped onion (about 1/4 of a medium onion)
1 large jalapeno pepper, chopped
1 large or 2 small cloves of garlic, chopped
juice from 1 small lime
1/2 teaspoon of sea salt (possibly more to taste)


Step 1
Combine all ingredients in a food processor until uniform and creamy, about 30 seconds to a minute. Taste for salt.