Chipotle Black Bean Dip
Have this snack ready in a flash for last-minute guests, an afternoon pick-me-up or for lazy days around the house. Slather it on nachos, stuff it into a burrito or add it to a Mexican Buddha bowl. Chipotle Black Bean Dip, for all your dippin' or slatherin' needs. vegan + gluten free option
Servings 4 Servings
- 2 1/2 C (878g) Cooked Black Beans cooled and drained (2, 15 1/2 oz Cans)
- 1-2 Chipotle Chili Peppers from a can of Chipotle Peppers in Adobo Sauce (adjust to taste - 1 for medium, 2 for spicy), gluten free if needed* see note
- 1 tsp Adobo Sauce from a can of Chipotle Peppers in Adobo Sauce* see note
- 1/4 + 1/8 tsp Cumin ground
- 2 Large Cloves of Garlic smashed
- 1 tsp Fine Sea Salt
- Fist-Full of Cilantro or to taste stems and leaves
- 1/2 Lime juiced
- 1 1/4 Tbs Olive Oil
To the bowl of a food processor, with the S blade attachment, add the beans, chili pepper(s), adobo sauce, 1/2 lime juice, garlic, salt, and cilantro. Process, adding the olive oil with the processor running, stopping to scrape down sides of bowl and making sure the cilantro gets pushed into the blades. Process for about 1-2 minutes until smooth. Adjust thickness with more lime juice to taste and/or water (1/2 tsp at a time) if needed. Refrigerate for at least 30 minutes prior to serving so the flavors marry. It will thicken a bit as it sets in the fridge.
Serve with chips, lime wedges and chopped cilantro as a garnish. Store for up to three days in a lidded container in refrigerator.
*Find Chipotle Chilis in Adobo sauce in the Mexican food isle at your grocery. Look for gluten free if needed. Leftovers can stay fresh in a lidded container in the fridge for several weeks or months in the freezer.
This recipe is flexible. If less spicy is desired, reduce the chipotle peppers to 1 or even 1/2 and the amount of adobo sauce. For a looser dip, add more water. If you'd like it a bit firmer (to spread on nachos for example), hold some of the water back.
Use Chipotle Black Bean Dip as a spread on nachos, burritos, quesadillas, as a base for breakfast tacos, or in a Mexican Buddha bowl. The possibilities are endless!
Calories: 192kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 846mg | Potassium: 382mg | Fiber: 10g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3mg