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Black Bean Dip with Buttered Baby Carrots

Try this wonderful recipe that’s bursting with flavor at every bite. The black Bean Dip just comes with all the right notes alongside with the buttered Baby Carrots. Another must-try recipe!

Yields: Makes 8 Servings and 2 cups of the dip 


  • 1 bag of 16 oz. Baby carrots, peeled 
  • 1 tbsp. of Butter 
  • 1 tsp. of Olive oil

To make the Black Bean Dip: 

  • 3-1 oz. Black beans, rinsed and drained 
  • ¼ cup fresh Lime juice 
  • 2 tbsps. Olive oil 
  • 1 tsp. Cumin 
  • ½ tsp. Onion powder 
  • ½ tsp. Garlic powder 
  • 1/8 tsp. Cayenne pepper (optional if you don’t want it spicy) 
  • pinch of Salt 

Method of Preparation: 

1. In a pan over medium heat, add in the butter and the 1 tsp. of the Olive oil to avoid burning the             butter. 
2. Throw in the Baby Carrots and sauté them in the butter and cook them for at least 2-3 minutes. Put       them on a plate and set them aside. 
3. To make the Black Bean Dip: In a food processor, Throw in all the remaining ingredients and             puree them until they are smooth. If it’s too thick for your liking. Add in more olive oil to loosen         the mixture and adjust until desired texture. 
4. Serve the Carrots with the dip and enjoy!

This post first appeared on OSMEB, please read the originial post: here

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Black Bean Dip with Buttered Baby Carrots


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