Black bean dip is one of those classics that people tend to adapt in some way to make it their own -- but this is one recipe that'll make you want to switch up your usual approach.
This version adds a smoky kick to the sour-cream silky spread with the addition of chipotle chilies. The bean dip is great with chips, of course, but you can also use it to top nachos, fill burritos or slather on quesadillas. (It can be made up to two days in advance.)
Smoky Black Bean Dip
Recipe adapted from Skinny Dips (Chronicle), by Diane Morgan
Makes about 2 1/2 cups
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 cans (15 ounces) black beans, drained and rinsed
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 and 1 Tbsp. minced cilantro
In a medium sauté pan, heat oil over medium heat. Add onions, coriander and cumin. Sauté, stirring frequently, 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 the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies and salt. Process until smooth. Add sour cream, jalapeño and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl.
Garnish with remaining cilantro and serve.
Per 2 Tbsp. serving: 57 calories, 2 grams fat, 3 grams protein, 2 grams fiber
Try a vegan version of bean dip that even meat-eaters will love: