Saint Lucifer Spicy Bean Dip
2 tablespoons extra virgin olive oil
1/2 white onion, diced
1 large clove garlic, minced
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
One 15 oz. can black beans (preferably low-sodium), drained and rinsed
2 teaspoons coarsely chopped fresh cilantro (save some for garnish)
1 1/2 tablespoons freshly squeezed lime juice
2 teaspoons seeded, minced chipotle chilies
1/2 teaspoon Saint Lucifer Jalapeno Table Spice #13
Kosher salt and ground black pepper
Heat 1 teaspoon of the oil in a skillet over medium heat.
Add the onion and cook until softened, about 3 minutes.
Stir in the garlic, cumin, and coriander and cook for 30 seconds more. Set aside to cool slightly.
Put the onion mixture, beans, cilantro, lime juice, chipotle, pinch of salt, pepper, Saint Lucifer Jalapeno Table Spice #13, the remaining olive oil, and 1 tablespoon water in a food processor.
Process until smooth.