Spicy Black Bean Dip

Spicy Black Bean Dip
Makes 16 servings.
Preparation Time: 10 minutes


Serving Ideas: Spread on rice cakes or crackers.
- This dip is easy to prepare ahead of time, and will keep in the refrigerator, providing
nutritious snacks and appetizers, for a week (if it lasts that long). As with most bean dips/
pates, this also freezes well so I like to make large batches for use over one or more months.
- Even with the use of ground almonds, this dip is still low in fat because black beans are
fairly low in fat (as opposed to garbanzo beans) (although not quite a low in fat as red
beans like adzuki).

6 large dried ancho chilies
1/2 cup dried prunes
1 large onion
12 garlic cloves
1/4 teaspoon cayenne, or to taste
6 cups black beans, cooked
6 tablespoons ground almonds
5 tablespoons miso, dark
Soak chili peppers and prunes in some warm water until softened.
Add all ingredients to a food processor (or blender) and blend until smooth. Use the pepper soaking water to
change consistency if desired. Note that the dip does become quite a bit thicker when refrigerated.
Serve immediately, or refrigerate and serve, or to integrate flavors completely, pour mixture into a earthenware
casserole dish (with cover), and bake at 250 degrees F (120 degrees C) for 1 to 2 hours, then refrigerate and serve.