Photo of Black bean and poblano dip by WW

Black bean and poblano dip

0
Points®
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
12
Difficulty
Easy
Serve this with chips or as a condiment for grilled pork chops or chicken. If you like a lot of heat, add minced chipotle chiles in adobo sauce or fresh jalapeños—or both—to taste. For a bit of caramelized char, consider roasting the poblanos before blending the dip. Simply, heat a large skillet over medium-high heat. Add the whole chiles and cook until lightly charred, but still bright green and crisp-tender, about 3 minutes. (Don't disturb too often or chiles will overcook before charring.) Remove them to a bowl and cover with a towel to let them steam for 10 minutes. This will cause their charred skins to loosen so that they can be scraped away. Seed and chop the chiles before adding them to the food processor.

Ingredients

Poblano chile pepper

2 cup(s), fresh, seeded, deveined, chopped (about 4 medium)

Canned black beans

14½ oz, rinsed and drained

Cilantro

1 cup(s), fresh, leaves

Table salt

1 tsp

Scallions

1 cup(s), chopped, chopped

Tomato

1 cup(s), chopped

Fresh lime juice

2 Tbsp

Instructions

  1. Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 1/4 cup per serving.