Photo of Black Bean-Chipotle Dip by Millie Peartree by WW

Black Bean-Chipotle Dip by Millie Peartree

0 - 2
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
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.


Canned black beans

30 oz, rinsed and drained, divided


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(es)

2 medium, seeded and diced

Uncooked red onion(s)

2 Tbsp, minced


1 Tbsp, finely chopped

Uncooked scallion(s)

1 medium, sliced (light and dark green parts only)


  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


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.