I saw this recipe on Rachael Ray’s daytime TV show a couple of weeks ago, and I wanted to make it right away. My brother was having a birthday party, which happened to be on St. Patrick’s Day, so I thought this green dip would be a great appetizer to take to the party. My parents were in town for the party, so my mom and I made this together, which was fun. It’s not really a two person job, but we like to cook together, so we did!
This is an easy and very fresh and flavorful dip that’s really perfect to take to a party. It makes a lot, and it’s something different that I’m sure most people have not had. It’s also very healthy, so you don’t have to feel guilty about returning to the snack table over and over again. There’s a lot of cilantro in the dip, and we’ve talked before about how people either love or hate cilantro. But as much cilantro as there is in this recipe, it’s actually not that strong. I think the beans really mellow it out. It was kind of funny as mom and I were making it – we kept adding more cilantro and tasting, adding and tasting, adding and tasting, until we had no more cilantro left. The one jalapeno wasn’t really that strong in here, so you could use more if you like (we took the ribs and seeds out so it wouldn’t be too hot). This is great served with tortilla chips or whole grain pita chips. Some veggies would probably be good too! If you are going to a cookout or somewhere where you need to bring a dish this spring, give this dip a try!
Cilantro Jalapeno Bean Dip
- 2 cans garbanzo beans, drained and rinsed
- 2 handfuls cilantro
- 1 jalapeño, coarsely chopped
- Zest and juice of 1 lemon
- 1 clove garlic, minced or grated
- 2 tablespoons red wine vinegar
- 1/4 to 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Pulse beans, cilantro, jalapeno, lemon, garlic, and vinegar in food processor. Stream in olive oil until you reach desired consistency. The dip should still be smooth but not too runny – thick enough to scoop up.