Black Bean Dip

makes about 2 cups

1 small jalapeno, seeded and roughly chopped

1/2 shallot, peeled and roughly chopped 

1/4 cup cilantro 

2 cloves garlic

1/2 teaspoon cumin

Juice of 1 lime 

2 (15 ounce) cans black beans, drained and rinsed

1 tablespoon extra virgin olive oil (optional)

salt and pepper to taste  

1 1/2 cups prepared guacamole for layering (optional) 

1/4 cup lite sour cream

"Boo" baked potato chips (available at Whole Foods and other specialty stores) 

Place jalapeno, shallot, garlic, cumin, cilantro, and lime juice in the bowl of a food processor. Pulse until ingredients are roughly chopped and combined. Add beans and pulse until mixture has reached desired consistency - can be made smooth or left chunkier. If mixture is too thick, add olive oil or a little more lime juice. Season to taste with salt and pepper. Transfer dip to a serving dish (over guacamole, if desired).

Place sour cream in a squeeze bottle or zipper sandwich bag. If using a bag, snip a small corner off. Squeeze circles of sour cream over the dip, about 1" apart. Drag a knife from the center outward, about 2" apart to create a web design. If you mess up, don't worry - just scrape it off or stir in and start again.