WEEKDAYS 1e|12c|p

Smoky Black Bean Dip

Clinton Kelly
Servings: 4
0 to 15 min

This smokey dip is perfect as an appetizer, or even as a spread inside a quesadilla!

  • Ingredients
  • step-by-step directions
Smoky Black Bean Dip
  • 2 cans black beans (drained and rinsed, 15.5 ounces each)
  • 1-2 tablespoons olive oil
  • 1 Chipotle in Adobo (plus 1 teaspoon puree)
  • 1 clove garlic (peeled)
  • 1 teaspoon cumin
  • 1 lime (juiced)
  • 1/2 cup jicama (peeled and small dice)
  • 1/2 cup plain Greek yogurt
  • 1/4 cup queso fresco (to garnish)
  • 2 teaspoons cilantro (chopped, to garnish)
  • 2 limes (cut into wedges, to serve)
  • whole wheat tortilla chips (to serve)
  • kosher salt and freshly ground black pepper (to taste)
  • Add the black beans, olive oil, Chipotle in Adobo/puree, garlic, cumin and lime juice to the bowl of a food processor. Blend until smooth. Remove to a bowl and stir in jicama and Greek yogurt. Season with Kosher salt and freshly ground black pepper. Transfer to a serving bowl and garnish with queso fresco, cilantro and lime wedges. Serve with whole wheat tortilla chips.
  • Tip: if you can't find queso fresco, substitute with Jack cheese.
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