My Recipe Box

Chipotle Black Bean Dip


Serves 6

Yields about 1-1/2 cups

  • by from Fine Cooking
    Issue 108

Beans provide the creaminess in this healthier-than-you-think dip, which has a smoky, spicy kick. Serve it with fresh-baked corn tortilla chips, homemade pita chips, or fresh vegetables for dipping.

  • 2 Tbs. olive oil
  • 1/2 medium yellow onion, diced (1/2 cup)
  • 1 medium clove garlic, minced
  • 1/4 tsp. ground cumin
  • 1/8 tsp. ground coriander
  • One 15-1/2-oz. can black beans (preferably low-sodium), drained and rinsed
  • 2 Tbs. coarsely chopped fresh cilantro; more for garnish
  • 1-1/2 Tbs. fresh lime juice
  • 2 tsp. seeded, minced chipotle chile (from a can of chipotles in adobo)
  • Fine sea salt and freshly ground black pepper

Heat 1 Tbs. of the oil in a medium skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, and coriander and cook for 30 seconds more. Set aside to cool slightly.

Put the onion mixture, beans, cilantro, lime juice, chipotle, 1/4 tsp. salt, 1/8 tsp. pepper, the remaining 1 Tbs. oil, and 1 Tbs. water in a food processor. Process until smooth. Transfer to a serving bowl, garnish with more chopped cilantro, and serve.

For more tips on how to use up a can of chipotles in adobo, visit the Test Kitchen blog.

nutrition information (per serving):
Calories (kcal): 100, Fat (kcal): 4.5, Fat Calories (g): 40, Saturated Fat (g): 0.5, Protein (g): 4, Monounsaturated Fat (g): 3.5, Carbohydrates (mg): 12, Polyunsaturated Fat (mg): 0, Sodium (g): 170, Cholesterol (g): 0, Fiber (g): 3,

Photo: Scott Phillips

I added a bit more of the chipotle peppers than the recipe called for and it needed to set up for a day - the taste and color got better overnight.

Easy and good!

Loved this recipe! What is not to love about black beans and cilantro? Very easy.

Made this as an appetizer for Christmas with some sliced soft fried tortillas as a wrap. Good, easy,reliable and well received. Doesn't get better than that.

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