Sweet Potato Black Bean Dip with Pickled Jalapenos - alive magazine
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers.
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Cooking tools:
- Food processor
- Blender
- Mason jar
- Chef's knife
- Cutting board
- Peeler
- Pot
- Saucepan
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Serving bowl
- Refrigerator
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
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