Our Veggie Kitchen

This is a great addition to any gathering.  It makes a bucket load of dip, but it'll go quickly accompanied with a bowl of tortilla chips. I made a batch, along with artichoke dip.  I fully expected to have leftovers for tacos at dinner.  I was wrong.



Chunky Black Bean Guacamole
5 small avocados, peeled
15 oz can black beans, drained & rinsed
2 tomatoes

Sauce:
1 lime, juiced
1/4 cup cilantro
1 jalapeno, seeded
1 clove garlic
2 tbs water (adjust as necessary)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1/2 tsp salt

Cut tomatoes into quarters and scoop the seeds with your fingers into a blender.  Dice the tomatoes and add to a mixing bowl.  Cube four of the avocados and add to the bowl with the tomatoes.  Add the drained & rinsed black beans to the bowl also.

For the sauce,cut up one of the avocados and add to the blender along with  tomato seeds and the rest of the sauce ingredients.  Add just enough water to get the ingredients to blend.  I used about 2 tablespoons. Blend thoroughly and pour over the tomatoes, avaocados and black beans.  Gently mix together and scoop into a serving bowl.

16 servings:  91 cal (6g fat, 9g carbs, 3g protein)