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Smoky Black Bean Dip


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  • 1 1/2 Tbsp. canola oil
  • 1/2 cup thinly sliced green onions, including green tops
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 (15 oz.) cans black beans, drained and rinced
  • 1/4 cup lime juice (about 2 limes)
  • 2 tsp. canned chipotle chilies in adobo sauce
  • 2 tsp. coarse salt
  • 1/2 cup reduced fat sour cream
  • 1 small jalapeno chili, seeds and ribs removed, minced
  • 1/2 cup plus 1 Tbl. minced cilantro


Servings 3


Step 1

In medium saute pan, heat oil over medium heat. Add onions, coriander, and cumin. Saute, stirring freguently, until onions are softened, about 2 minutes.
Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes, cool 5 minutes.

In bowl of a food processor fitted with metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle, and salt. Process until smooth. Add sour cream, jalapeno, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to bowl. garnish with remaining cilantro and serve immediately.

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