Black bean dip is always popular at parties, and provides a festive flair when layered with other spreads. It’s also remarkably easy to make and our Caribbean Black Bean soup makes an excellent base. The cumin, allspice, nutmeg and jalapeño in this soup give the beans the necessary zest, so you hardly need to add anything .

This recipe can be whipped up in just a few minutes. Layer in a casserole dish with guacamole, salsa, a little bit of sour cream and a light sprinkling of cheese for holiday gatherings. I served it with slices of red and green peppers for dipping (which are also found in our soup) and pita chips. – Jessica

Caribbean Black Bean Dip

Makes 30oz or one bowl full of dip

–       2 (15oz) pouches Caribbean Black Bean Soup

–       Juice of ½ a lime

–       Dash of salt and pepper

–       Hot sauce to taste

Drain Caribbean Black Bean soup pouches of their liquid (using a strainer) over the sink. Blend beans until smooth in a food processor, blender, or in a bowl using an immersion blender. Squeeze in the juice of half a lime, then season with hot sauce, and salt and pepper to taste. Mix well and chill until ready to serve.

Optional: Serve as a layered dip with other spreads such as guacamole, salsa, sour cream, shredded cheese, black olives, chopped cilantro and green onions.