Green Chile-Black Bean Dip

There are days when you're looking for a little something more substantial than salsa to dip your chips into.

This dip is for just those days. With green chiles, lime and a little sea salt, it can really help you get happy hour started. It's also great to have in the fridge for the morning lunch packing drill.

My girls especially like this dip spread on a tortilla with a couple slices of avocado and rolled up. Tortilla wraps are a lunch box staple in this house. I really don't know how my Mom lived without them while packing our lunches.

Oh yes, I remember.... I ate peanut butter and jelly for six years straight.

Then at some point I got tired of them, but couldn't throw them away at school, so I brought them home and hid them in my closet in a box containing a Creative Playthings set.

Until the day my Mom cleaned out my closet while I was at school.

Uh oh.

If only she'd had this recipe.

Green Chile-Black Bean Dip

Makes about 2 cups

1 clove garlic

2 cups black beans (or 15oz can, drained)

4 oz. can diced green chilies, divided

1 lime, juiced (2 oz.)

1 tsp cumin

½ tsp sea salt

chili powder, for garnish (optional)

Mince the garlic in a bowl of a food processor.

Add the black beans, half the green chiles, lime juice, cumin and sea salt.

Process until smooth and then scrape into a serving dish.

Mix in the remaining chiles with a small spatula and serve with fresh veggies, tortilla chips or wrapped in a tortilla.

Keep leftovers in a sealed container in the refrigerator for 3-4 days.