Smoky Black Bean Dip with Chipotle and Cilantro
Prep time
Total time
Smoky, spicy, and fabulous with chips or crudités, this dip comes together in just a few minutes if you have cooked or canned beans ready to go. You may want to make a double batch because it's crazy addictive.
Author: Good Health Gourmet
Recipe type: Appetizer, Snack
Yield: 1 ⅔ cups
Ingredients
- 12 oz cooked black beans*
- 1 small garlic clove, coarsely chopped
- 1 oz (2 Tbsp) roughly chopped onion
- ½ cup loosely packed fresh cilantro (leaves & tender stems)
- One lime, zested and juiced (reserve zest)
- 1 oz (2 Tbsp) sour cream or yogurt** (or non-dairy alternative)
- 1-2 Tbsp chipotle chiles in adobo***, coarsely chopped
- 1 tsp ground cumin
- ½ tsp red chili powder
- ¼ tsp smoked paprika
- Kosher salt
- Freshly ground pepper
- Chopped cilantro leaves for garnish
Procedure
- Add beans, garlic, onion, cilantro, 1 tablespoon of lime juice, sour cream or yogurt, chipotle, cumin, chili powder and paprika, ¼ teaspoon salt and several grinds pepper to food processor. Puree until relatively smooth. We're not making a true puree here so you'll probably still see tiny bits of cilantro, bean, onion and garlic. I prefer it that way because the texture is more interesting. Taste and add more salt and pepper, remaining lime juice and reserved lime zest as desired.
- If you prefer a thinner dip, add water one tablespoon at a time and continue processing until it reaches the consistency you're looking for.
- Transfer to a container, and if time allows, refrigerate overnight to let the flavors develop.
- Garnish with chopped cilantro before serving.
Notes
*If using canned beans, one 15-oz can should yield about 12 oz beans once drained. Be sure to rinse the beans well before using.
**Full fat or low-fat options are fine here, but I don't recommend fat-free.
***Canned chipotles vary in heat level and size by brand and batch, so take a tiny taste of yours first to determine how spicy they are before using. Also cut he chilies open to reveal the seeds are inside, and discard most of them to keep the heat level down if desired. You can always add extra chipotle to amp up the spice later, but you can't take it away once you process the dip! Start with one piece equivalent to a tablespoon and go from there.
**Full fat or low-fat options are fine here, but I don't recommend fat-free.
***Canned chipotles vary in heat level and size by brand and batch, so take a tiny taste of yours first to determine how spicy they are before using. Also cut he chilies open to reveal the seeds are inside, and discard most of them to keep the heat level down if desired. You can always add extra chipotle to amp up the spice later, but you can't take it away once you process the dip! Start with one piece equivalent to a tablespoon and go from there.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/smoky-black-bean-dip-chipotle-cilantro/