Spicy Black Bean Dip
The secret to this Black Dip is using lots of onions, garlic, jalapeños, and fresh lime juice to boost the flavor. Chipotle chiles en adobo will give the dip a different flavor than using jalapeños, or you could add a little of both. Serve with tortilla chips on the side for dipping.
Chipotle, Bean & Sour Cream Dip
from Carolyn Dille & Susan Belsinger's The Chile Pepper Book
This dip makes use of leftover or canned beans; black beans are excellent, and pinto beans are also good. If you don't have canned chipotles en adobo, use two hot chiles of your choice. This is a good party dip for tortilla chips or slices of cucumber or jicama.
About 2 1/2 cups cooked or canned beans, black or pinto are good
1 to 1 1/2 cups sour cream
1 or 2 chipotle chiles en adobo, stemmed and chopped
1/2 small onion, quartered
2 garlic cloves, minced
Small handful cilantro leaves (optional)
1/2 tsp. toasted and ground cumin
In a food processor, combine 1 1/2 cups of the beans with 1/2 cup of the sour cream, the chiles, onion, garlic, and the cilantro if desired. Process until almost smooth, leaving a little texture.
Stir in the cumin and the remaining beans and sour cream. Taste for seasoning. You may need to add a little salt, more sour cream, another chipotle, or some adobo sauce.
Chill the dip for at least 30 minutes; it takes some time to develop the flavor. Remove from the refrigerator 20 or 30 minutes before serving and serve at cool room temperature.
Makes about 4 cups
Spicy Black Bean Dip with Cotija Cheese
from https://www.foodandwine.com/, Originally appeared: August 2012
If you can't find cotija cheese, try its slightly softer sister cheese, queso fresco. [You could also use cheddar or another cheese, of your choice]
1 clove garlic
1/4 teaspoon ground cumin
One 15-ounce can black beans, rinsed and drained
1 can chipotle chile in adobo sauce
1/4 cup tightly packed cilantro leaves
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons finely grated cotija cheese, for garnish
Combine the garlic, cumin, beans, chipotle, cilantro, lime juice and salt in a small food processor. Add 1/4 cup warm water and puree until smooth. Taste for seasoning.
[Garnish with grated cotija cheese when ready to serve.]
Yield 4
Spicy Black Bean Dip
from https://www.tastingtable.com/
If you love a little bit of spice on your tortilla chips, try making this fresh black bean dip with jalapeños.
2 cans black beans, drained and rinsed
1 bunch cilantro
3 tablespoons red onion, divided (some used for garnish)
2 cloves garlic
2 jalapeños, divided (some used for garnish)
1/4 cup lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
Drain and rinse the beans. Chop the cilantro, onion, garlic, and jalapeños (making sure to remove the seeds and ribs of the jalapeño).
Add the beans, cilantro, 2 tablespoons red onion, garlic, 1/2 of the jalapeños, lime juice, cumin, and salt to a food processor. Blend for about 2 minutes until smooth.
Transfer the blended bean dip to a serving or storage container. When serving, top with the remaining jalapeño and red onion.
6 servings
