It’s time for a fiesta! This flavorful black bean dip gets its kick from chipotle peppers in adobo sauce, which can be found at most grocery stores in the Mexican ingredients section. Serve as a dip with fresh tortilla chips or as a spread on a tostada.
Recipe and photograph by Kimme Hargrove
28 ounces black beans (drained and rinsed)
2 garlic cloves, chopped
1/2 teaspoon cumin
6 ounces chipotle peppers in adobo sauce
1/4 cup packed fresh cilantro
Juice of 1 lime
1 teaspoon salt
Cotija cheese for garnish
Combine all ingredients (except the cheese) in a food processor and blend until smooth. Add 2 Tablespoons of warm water if needed to thin. Top with crumbled Cotija cheese.
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