Cuban style black bean dip

I love summer. I love that the days are so long and that everyone I know seems to be wanting to eat outdoors.

We were invited to a barbecue last week. "Can you bring some kind of Cuban-style appetizer?"

I usually get asked to bring some kind of Cuban-style dessert and then I usually make pastelitos for a crowd (See Pastelitos for 100 for Free recipe card download). Being on the other end of the dinner menu made me happy, plus I realized I hadn't really ever shared my Black Bean Dip Recipe.

You're sooo going to love me.

1 can black beans - 29 oz, drained
2 Tbsp extra virgin olive oil  (I recently found St. Lucas Avocado Oil with Garlic which I love.)
3 tablespoons tomato paste
3 or 4 garlic cloves, minced 
2 fresh limes - juiced
Sazón Goya Completo - 2 envelopes
1 can diced mild green chiles - 4 oz.
Salt & pepper to taste

1) Drain the beans.

2) Put all ingredients into a food processor and process until smooth.

3) Serve with plantain strips.

4) Don't forget to blush appropriately and take the complements graciously.

5) Practice saying, "Oh, it was nothing."

Happy Summer!