Coconut Black Bean Dip
A little sweet, a little savory, a lot tropical! This dip reminds me of my Coconut Mole Burgers, although there’s no chocolate involved in this one. Coconut, a touch of sweetness from maple syrup and crunchy pecans make black beans jaw-droppingly delicious. I used made-from-scratch beans but you can use 1 can too. I happened to have cream cheese on hand for a recipe and have slowly been using it up. I think it’s pretty key to the recipe. You could try this with greek yogurt, but I’d strain it first so it’s super thick.
Ingredients
- 1.5 cups black beans about 1 can
- 1/3 cup coconut mine was unsweet from the bakery
- 3 heaping tbsp whipped cream cheese
- Pinch salt
- 1 tbsp maple syrup
- 1/4 cup pecans
Instructions
- Mix first 5 ingredients in food processor and blend until a dip-paste.
- Pulse in pecans.