Black Bean Dip with Feta & Bell Pepper "Chips"

Directions

1. Rinse the produce and set it aside.
2. Peel and finely mince the shallot and garlic, placing both in a small bowl.
3. Warm a nonstick skillet over medium heat and swirl in a little oil to coat the bottom.
4. Quarter the jalapeño lengthwise, remove seeds and ribs to lessen heat, then mince and add to the shallot-garlic bowl.
5. When the skillet is hot, add the minced vegetables and cook, stirring occasionally, until softened, about 4–5 minutes; turn off the heat.
6. Squeeze the lime into the blender to start the flavor base, then set the lime aside.
7. Drain and rinse the black beans, add them to the blender along with water and the spices.
8. Add the sautéed vegetables to the blender and blend on high until semi-smooth, adding water 1 tablespoon at a time if needed.
9. Rinse and finely chop the cilantro, add to the blender, and pulse just until combined.
10. Cut the bell peppers lengthwise into quarters, remove seeds and membranes, then slice each quarter into 3–4 pieces to make the chips.
11. Spoon the dip into serving plates, sprinkle with the feta, and arrange the bell pepper chips on the side for dipping.