Sweet Potato Black Bean Dip with Pickled Jalapenos - alive magazine

Ingredients

• 5 jalapeno peppers, stemmed and sliced into thin rounds
• 1 garlic clove, smashed
• 1/3 cup (80 mL) roughly chopped fresh dill
• 1 tsp (5 mL) yellow mustard seeds
• 3/4 cup (180 mL) apple cider vinegar
• 1 Tbsp (15 mL) sugar
• 1 tsp (5 mL) kosher salt
• 1 cup (250 mL) peeled and cooked sweet potato
• 2 cups (500 mL) cooked or canned black beans
• 1/2 cup (125 mL) jarred salsa of choice
• 1 garlic clove, minced
• Juice of 1/2 lime
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) salt