Ingredients
1
clove garlic, peeled
1
jalapeño chile, halved, seeded
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
1/2
cup olive oil
1/4
cup fresh cilantro leaves
3/4
teaspoon chili powder
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/4
cup sour cream
Tortilla chips, if desired
Preparation
In food processer, place garlic and jalapeño. Cover; process until finely chopped. Add beans, oil, cilantro, chili powder, salt and cumin. Cover; process until smooth.
Spoon 1/4 cup dip into small resealable food-storage plastic bag; seal bag. Spread remaining dip in 9-inch round (2-quart) glass baking dish. Spread sour cream over dip. Cut off tiny corner of plastic bag. Twist bag above dip; squeeze bag to pipe spiderweb over dip. Pull knife through spiderweb, from center to edge, to complete design. Serve with tortilla chips.
