Black Bean Dip

After realizing how easy it is to make hummus, I’ve been experimenting with other bean dips, too. They’re quick and simple to prepare, usually a big hit at parties, and great to have around for snacking if you’re like me and sometimes find yourself suddenly hungry and in need of immediate food. This classic black bean dip is packed with Mexican flavors from paprika, cumin, lime juice, and a chipotle pepper. Well-matched with corn chips, but I actually prefer using fresh carrots, bell peppers, and cucumbers for dipping – healthier and, in my opinion, tastier, too.

Black Bean Dip
Yield: about 4 cups bean dip

Ingredients:

• 1 large (28 – 32 ounce) can black beans, drained and rinsed
• 1 tomato, roughly chopped
• 2 Tbsp sour cream
• 1 chipotle pepper in adobo sauce
• 1/4 cup cilantro leaves, roughly chopped
• juice of 1/2 lime
• 1/2 Tbsp smoked paprika
• 1 tsp cumin
• 1 tsp kosher salt
• 2 green onions, dark and light green parts, sliced
• 2 ounces cheddar cheese, grated

Method:

1. Using a food processor, blender, or immersion blender, combine 1 large (28 – 32 ounce) can black beans, drained and rinsed, 1 tomato, roughly chopped, 2 Tbsp sour cream, 1 chipotle pepper in adobo sauce, 1/4 cup cilantro leaves, roughly chopped, juice of 1/2 lime, 1/2 Tbsp smoked paprika, 1 tsp cumin, and 1 tsp kosher salt, and puree until the dip reaches your desired consistency (I like some chunks left in mine).
2. Taste, and adjust the seasonings, if necessary.
3. Top with 2 green onions, dark and light green parts, sliced and 2 ounces cheddar cheese, grated, and serve with chips and/or fresh vegetables for dipping. You can serve this dip immediately or refrigerate for up to a week.