Easy Recipe: Mama Palepu's Bean Dip

My mother makes the best bean dip.  Hands down.

It’s spicy, flavorful, filling, and pretty much fat-free.  And if you have the amazing Cuisinart Smart Stick blender (with food processor attachment), it’s the most simple 5-minute recipe you’ll ever make.

Plus it’s dairy-free and protein-rich, for all my vegan readers out there.

Mama Palepu’s Bean Dip
Serves 2 (or 1 hungry person)

1 can, refried beans (you can also use a can of black beans and pulsate them to a creamy texture with your immersion blender)
1 handful of cilantro
1″ cube of fresh ginger (more or less, depending on your preference)
2 jalapenos (use 1 if you’re not a spice addict)
1/2 teaspoon of oregano seeds (regular oregano will do as well)
Lime juice, to taste

Place your cilantro, ginger and jalapenos (chopped coarsely) into the food processor container.  Process until it looks like this:

Heat up a small amount of oil with the oregano in a pan.  Once hot, add the cilantro-pepper-ginger mixture and  refried beans

Cook and mix.  Once heated, add lime juice to taste.

Serve and enjoy!  Normal people eat their bean dip with chips…I inhale mine right out of the bowl.

This is perfect to eat alone with chips or to use in a 7-layer dip (a major food weakness of mine).  Sprinkle some cheese on top if you wish, but it’s flavorful and creamy without it.

One would think that knowing how to cook this would end my Taco Bell obsession.  One would be wrong.

Oh well.  Nom nom nom.