GHG's Healthy and Hearty Smoky Black Bean Dip with Spiced Chili-Lime Corn Chips

By Bostoncook

Ingredients

• 1 can black beans (19-oz) drained & rinsed
• 2 large garlic cloves, coarsely chopped
• 2 Tbsp coarsely chopped onion
• 1/2 cup loosely packed cilantro [leaves & stems]
• 1 Tbsp. fresh lime juice
• 2 Tbsp. low- or nonfat sour cream or yogurt
• 1 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference] (1 to 2)
• 1 tsp. ground cumin
• 1/2 tsp. red chili powder
• 1/2 tsp. smoked paprika
• salt and freshly ground pepper
• SPICED CHILI-LIME CORN CHIPS
• 3 tbsp lime juice
• 1 tbsp canola oil
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• 1 tsp. sea salt
• 1 pkg. corn tortillas

Preparation

Step 1

1. In a food processor, combine all ingredients except salt & pepper, process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.

2. Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with homemade chips, and/or crudités.

3. SPICED CHILI-LIME CORN CHIPS: Pour lime juice & oil in a mister/sprayer [i use a misto] and shake to combine.

4. Combine cumin, paprika, sea salt & chili powder [increase this if you want more heat] in a bowl.

5. Stack tortillas, cut into triangles & spread out on a sheet pan. Mist triangles lightly with lime juice/oil mixture, and sprinkle generously with spice mixture. bake at 400 degrees for 3-4 min.

6. Remove pan from oven, turn chips over, season other side, and return to oven for another 3-4 min; cool on a rack for 10-15 min.

Notes: Make it the night before to let the flavors meld & develop.