I’ve been trying to come up with a new dip recipe to post because I have folks who make the rosemary white bean dip and the lemony chick pea dip over and over again. So here’s a new one that I hope you like just as much. Its definitely one that goes well with tortilla chips and has more of a south of the border flair to it. Let me know what you think!
Ingredients
1 15oz can black beans, drained and rinsed
1/4 cup chopped yellow onions
1 garlic clove, minced
1/2 teaspoon ground cumin
1 large or 2 small chipotle chilies, chopped (from canned chipotles in adobo sauce)
1/4 cup chopped cilantro
juice of 1/2 lime
1/2 teaspoon sea salt (adjust to taste)
1/4 cup vegetable oil (adjust to desired consistency)
1/2 tomato, diced for garnish (optional)
Preparation
Place all ingredients in a In a food processor and puree until smooth, scraping down the sides to ensure all ingredients get pureed. Taste for seasoning and check for consistency. Pour contents into serving bowl and serve with tortilla chips and vegetables for dipping. Garnish with diced tomatoes desired.
Where to purchase key ingredients:
Embasa Chipotle Peppers in Adobo Sauce (This is the brand I recommend)
