A flavorful and spicy black bean dip with the smokiness of chipotle peppers, paired with a zesty Pico de Gallo for a burst of freshness. Perfect for entertaining or as a snack!
Ingredients: 2 cans 15 oz each black beans, drained and rinsed. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 2 tablespoons adobo sauce from the can of chipotle peppers. 1/4 cup lime juice. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo, finely chopped. 1 tablespoon lime juice. Salt to taste. Tortilla chips for serving.
Instructions: In a food processor, combine black beans, minced garlic, chipotle pepper, adobo sauce, lime juice, cumin, smoked paprika, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste. In a medium bowl, combine diced tomatoes, red onion, cilantro, jalapeo, lime juice, and salt. Mix well to make the Pico de Gallo. Transfer the black bean dip to a serving bowl, and top it with the Pico de Gallo. Serve the Spicy Chipotle Black Bean Dip with tortilla chips. Enjoy the vegan and oh-so-delicious dip!
Prep Time: 15 minutes
Cook Time: 0 minutes
Wakefield Chorus