Grady’s Garden Fiesta Dip

Yields: 6 servings

Ingredients

• 1 jar Grady’s Salsa—your choice of heat

• 1 head garlic, peeled (buy pre-peeled, if you want)

• 2 shallots, peeled

• 2 tablespoons coconut or olive oil

• 1 cup onions (medium diced)

• 3 tablespoons garam masala

• 1 teaspoons kosher salt

• 2 teaspoons black pepper

• 2 teaspoons cumin

• 1 adobe pepper (from can/jar)

• 1 lime, juiced

• 1 bunch cilantro leaves, chopped (if desired)

• 1 can black beans, drained and rinsed

• Optional topping-diced avocado, cilantro

Directions

1. Coat peeled shallots and garlic cloves with oil, salt and pepper. Wrap snugly in foil and roast in oven for 30 minutes at 350.

2. Sauté onions in oil in sauce pan. After several minutes, add spices to onions and continue to caramelize til they brown.

3. Puree roasted garlic and shallot, adobe pepper, drained black beans, onion mixture, and Grady’s Garden Salsa.

4. Mix well.

5. Add fresh lime juice and cilantro, if using. Mix. Season with salt and pepper as needed.

6. Serve dip in a bowl with strong chips, crackers, or crostinis for dipping.