Black Bean-Chipotle Dip by Millie Peartree
Canned black beans
30 oz, rinsed and drained, divided
¼ cup(s), whole leaves
4 clove(s), peeled
¾ tsp, divided
Ground chipotle chili
Fresh lime juice
4 tsp, divided
2 medium, seeded and diced
Uncooked red onion(s)
2 Tbsp, minced
1 Tbsp, finely chopped
1 medium, sliced (light and dark green parts only)
- 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.
- 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.
- Spoon dip into a serving bowl, spoon salsa over top, and garnish with scallions.
- Serving size: about ¼ cup dip