My mother makes the best bean dip. Â Hands down.
It’s spicy, flavorful, filling, and pretty much fat-free. Â 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)
Ingredients:
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
Instructions:
Place your cilantro, ginger and jalapenos (chopped coarsely) into the food processor container. Â 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. Â Once heated, add lime juice to taste.
Serve and enjoy! Â 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). Â 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. Â One would be wrong.
Oh well. Â Nom nom nom.
