This month's Cooking Light Virtual Supper Club's theme was Notes of Citrus, which was chosen by Jamie.
I love citrus and the beautiful flavor it can give to any dish, savory or sweet.
I chose to make a dip this time around, which was very quick and easy to throw together. My life has been so extremely busy the past couple of weeks, so this was the perfect thing for a superfast, after-school snack.
Now, unfortunately for me, I didn' t realize the picture was so bad until I started editing photos late last night. SO, I apologize for how this dip looks. Keep in mind that it is pureed black beans and go over to Cooking Light to see a better picture of this dip. It has to be the angle.
Oh well, moving on- the dip was delicious and only contained a few ingredients.
I went ahead and pureed the cilantro, garlic and green onions in with the black beans, which made this even easier. I found some organic blue corn tortilla chips that we dipped in it, but cucumber slices, and carrot sticks were also really tasty. This would also be a really great spread for a sandwich or wrap.
Check out what the other members of the Supper Club chose to contribute below and go see how the other citrus-y parts of this menu turned out!
Lime-Spiked Black Bean Dip from Cooking Light
2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.