Black Bean and Chili Dip

from: Food and Wine; December 1996

Makes about 2 1/2 cups

INGREDIENTS

2 ancho chiles, broken into two pieces
2 (15 oz) cans of black beans, drained and rinsed
2 garlic cloves
1 large jalapeno chili, finely chopped
2 tbsp. fresh lime juice
3/4 tsp. ground cumin
1 tsp. worcestershire sauce
3 tbsp. minced fresh cilantro
2 scallions - white part minced, green part thinly sliced

DIRECTIONS:

IN a small bowl cover the ancho chiles with 1 cup of hot water and let it soak until softened, about 15 minutes. Drain the chiles, reserving the liquid. Transfer chiles to food processor. Add 2 cups of the black beans, garlic, jalapeno, lime juice, cumin, worcestershire sauce and 2 tbsp. of soaking liquid. Process until pureed. Transfer to a bowl and stir in remaining black beans.

Notes: Dip can be made and refrigerated for up to 2 days. Let it return to room temperature before serving.

Stir in cilantro and scallion whites before serving. Garnish with scallion greens and serve with pita crisps, veggie chips, tortilla chips or vegetables.