A healthy black bean dip with a subtle smoky flavor from chipotle chilies.
- 1 Tbsp. Olive Oil
- 1/2 cup thinly sliced green onions
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1/3 cup water
- 2 (15-ounce) cans of black beans, drained and rinsed
- 1/4 cup lime juice (about 2 limes)
- 3 tsp. canned chipotle chilies in adobo sauce
- 1 tsp. sea salt
- 1/2 cup fat-free Greek Yogurt (or 1/2 cup fat-free sour cream)
- 1 small jalapeño, seeds removed, chopped
- 1/2 cup cilantro
- 1 Tbsp. cilantro, minced
- In a medium pan heat the olive oil over medium heat.
- Add the onion, cumin and coriander. Sauté, stirring frequently, until the onions become soft (2-3 minutes).
- Add beans and 1/3 cup water to the pan and simmer until the water evaporates (6-7 minutes).
- Let the black bean mixture cool for about 5 minutes.
- In a food processor process the bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt.
- Process until smooth. Add Greek yogurt (or sour cream), jalapeno, and 1/2 cup cilantro. Plus until the cilantro is just barely mixed in. Taste and adjust seasoning to your preference.
- Transfer the black bean dip to a serving dish and garnish with minced cilantro. Serve with chips or vegetables.
- Store the leftovers in an airtight container.
I have halved this recipe on occasion when I just want a small batch for my husband and I. Otherwise if you make the recipe as is it is a great appetizer or snack for a group of people.