What holiday spread would be complete without a good dip?! This black bean dip is creamy, satisfying and packs some serious smoky chipotle flavour. So skip the mayonnaise-based dips, and opt for this easy-to-make dip with a lot less fat and an extra nutrition punch!
Serve with baked tortillas, homemade pita chips, wholegrain crackers or raw veggies. I used the leftover dip as a spread on a veggie wrap the next day.
Smoky Chipotle Black Bean Dip
2 tbsp. olive or canola oil
1/2 medium onion, diced
1 clove garlic, minced
1/4 tsp ground cumin
1/8 tsp ground coriander
1 can black beans, drained and rinsed
2 tablespoons fresh cilantro, chopped, plus more for garnish
Juice of 1/2 a lime
1 tbsp water
1-2 chipotle peppers in adobo sauce, seeded and minced*
1/4 tsp salt
1/8 tsp black pepper
*Chipotle peppers in adobo sauce are a type of pepper preserved in a smoky, onion-tomato mixture (see top left corner of the above picture). They come in a small can and are usually found in the international aisle of most grocery stores.
- Heat 1 tbsp oil in a medium pan and cook onions until softened, about 5 minutes. Stir in the garlic, cumin, and coriander and heat for another 30 seconds, then remove from heat.
- In a food processor, combine 1 tbsp oil, beans, cilantro, lime juice, water, chipotle pepper, salt, and pepper. Process until smooth and garnish with fresh cilantro.