Black Bean-Chipotle Dip by Millie Peartree
0
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Sure, you can buy jarred black bean dip at the supermarket but it’s not going to be as fresh-tasting and flavorful as this no-cook dip you can whip up in minutes. We serve the dip with a homemade quick salsa spooned over top for a punch of flavor. Use any extra dip or salsa to spice up tacos, quesadillas, or fajitas.
Ingredients
Canned black beans
30 oz, rinsed and drained, divided
Cilantro
¼ cup(s), whole leaves
Garlic clove
4 clove(s), peeled
Kosher salt
¾ tsp, divided
Ground cumin
½ tsp
Ground coriander
½ tsp
Ground chipotle chili
½ tsp
Fresh lime juice
4 tsp, divided
Plum tomato
2 medium, seeded and diced
Red onion
2 Tbsp, minced
Cilantro
1 Tbsp, finely chopped
Scallions
1 medium, sliced (light and dark green parts only)
Instructions
1
In the bowl of a food processor, add 2 cups beans, whole cilantro, garlic, 1/2 tsp salt, cumin, coriander, chili powder, and 1 tbsp lime juice. Pulse and then scrape down sides of bowl; add 1 to 2 tbsp water and pulse again until dip is desired consistency.
2
In a small bowl, combine remaining beans, tomato, red onion, chopped cilantro, remaining1 tsp lime juice, and remaining 1/4 tsp salt; taste and adjust lime juice and salt, if needed.
3
Spoon dip into a serving bowl, spoon salsa over top, and garnish with scallions.
4
Serving size: about ¼ cup dip
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