Chipotle Black Bean Dip
by Ellie Krieger
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.
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