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Chipotle Black Bean Dip

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. Serves 6 Yields about 1-1/2 cups

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 (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 0.5; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 12; Polyunsaturated Fat (g): 0; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 108 , pp. 41
October 28, 2010


user reviews

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