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Chipotle Black Bean Dip

Scott Phillips

Yield: Yields about 1-1/2 cups

Servings: 6

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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (5 reviews)

  • Brushjl | 05/15/2020

    delicious! of course I boiled and soaked my own black beans. I used cheddar and threw in some hot peppers. really good!

  • user-6423920 | 10/18/2016

    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.

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