Reviewed: Jan. 21, 2008

I followed the recipe except I used one can of drained and rinsed black beans. The garlic flavor was overwhelming. I would consider making this recipe again, but next time make with only one clove of garlic and taste before deciding whether I needed the second garlic clove.

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netta7


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Reviewed: Sep. 16, 2007

WONDERFUL just how it's written, came out a great consistency, not soupy but pureed, good on chips and plan to try it on celery or pita!

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Anna

	Cooking Level: Expert
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Reviewed: Jan. 28, 2006

This is good. I had it with toasted pita bread. My boyfriend didn't care for it, but he isn't a huge bean lover. I didn't have cumin, I put in a 1/4 tsp of curry powder instead. And I used mild salsa, and dumped some extra cottage cheese in the blender to make it a bit thicker.

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Principessa

	Cooking Level: Intermediate Home Town: Fredericton, New Brunswick, Canada Living In: Burlington, Prince Edward Island, Canada
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Reviewed: Apr. 27, 2005

I omitted the green onions (I didn't have any) and the garlic was really strong. It was still good though. I will try again with the green onions and see if it changes the flavor.

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YOYOLI

	Cooking Level: Expert Living In: Baltimore, Maryland, USA
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Reviewed: Mar. 3, 2005

I thought this was very good, and my husband loved it! He doesn't like onions, so I left them (as well as the coriander seed I did not have) out, and it was still good. We tried it with baked tortilla chips.

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SIMPSON4367


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Reviewed: Feb. 11, 2005

Good dip! I did change it a little bit by adding 1/2 avocado (for little creamier consistency and it is a healthy type of fat), 1-2 Tbsp lime juice, 1 Tbsp chili powder and cut the cumin to 1 tsp.

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GOLDENBRIAR


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Reviewed: Mar. 7, 2004

Pretty good but no great shakes

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HOBNOB2002


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Reviewed: Feb. 19, 2004

Very, very good. Instead of using cooked black beans, I used canned black beans; drained and rinsed. Since I used two cans, I doubled everything else. I blended it all in a food processor, my blender couldn't handle it.

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Verena

	Home Town: Waukegan, Illinois, USA
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Reviewed: Jan. 30, 2004

This is such a great recipe! I am not into "spice" so I use mild salsa and just a little bit of hot sauce. This makes a great dip with tortilla chips and it's very creamy. Everyone loves the taste and likes that it's healthy too!

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HFRAZEY


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Reviewed: Jan. 30, 2004

Very tasty, and healthy. Though a bit too much cumin but still delicious.

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sara


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Reviewed: Jan. 25, 2004

Very simple to make yet tastes great. Also versatile in nature. It can be used as sandwhich spread, vegetable dip or sauce for polenta etc.

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THERESA WOLF


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Reviewed: Jan. 25, 2004

Good stuff.

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MOTTSBELA

	Cooking Level: Expert Home Town: Savannah, Georgia, USA Living In: Seattle, Washington, USA
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Reviewed: Jan. 25, 2004

This is excellent! Wonderful on pita triangles, crackers, or broccoli!

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Janelle

	Cooking Level: Intermediate Home Town: Topeka, Kansas, USA Living In: Olsburg, Kansas, USA
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Reviewed: Jan. 25, 2004

Does NOT go well with veggies. Good on pita bread, though.

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FROU BONHAM


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Reviewed: Jan. 25, 2004

its a taste to aquire. Grownupliked it better.

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TEJARSMOM


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Reviewed: Jan. 25, 2004

This is a very flavorful spread. My husband and I both really liked it a lot and will definitely make it again.

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Elizabeth

	Cooking Level: Intermediate Home Town: Troy, Michigan, USA Living In: Delray Beach, Florida, USA
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Reviewed: Jan. 25, 2004

This is wonderful on baked tortilla chips, too. This is high in fiber, so it's filling and takes the "edge" off before dinner.

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Reviewer:

CMACOOKS


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