Black Bean & Poblano Dip

Thank you, WeWa, for another easy go-to recipe. For a little more heat add a fresh jalapeno or a little chipotle chili powder. It's great as dip, or on top of pork chops or tenderloin. I don't think Jakey is interested in feeding it to Baby Noah...in fact, maybe not much interested in him at all.

Ingredients

	2 cup(s) poblano chile, fresh, seeded, deveined, chopped (about 4 medium)
	14 1/2 oz canned black beans, rinsed and drained
	1 cup(s) cilantro, fresh, leaves
	1 tsp table salt
	1 cup(s) scallion(s), chopped
	1 cup(s) tomato(es), chopped
	2 Tbsp fresh lime juice

Instructions

• Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 1/4 cup per serving.
• The other way I fix a quick black bean dip for either my home-baked tortilla chips or for carrot sticks, is to just throw a can of rinsed black beans, a palmful of cumin and related seasonings, a big handful of fresh cilantro, and a cup of plain greek yogurt into the food processor. Sometimes I also include a can of diced green chilies. This looks beautiful in a hollowed out red or green bell pepper if someone is coming over to munch with you. Add some Coronas and limes, and you're set. Hey, if you'll come over I'll fix it NOW.