Chipotle Pepper Cheesey Black Bean Dip
This is going to be your new favorite dip to bring as an appetizer to the next potluck— Its literally SOOO FLAVORFUL, even a black bean hater would fall in LOVE. Its savory, smokey, and just plain addicting— it would even taste great spread over a tostada or in a taco as the main protein source! If you try this, tag me— I love seeing your foodie photos!
What you’ll need:
Servings: 2
1 15oz can organic black beans
2 chipotle peppers in adobo sauce (1 can = 6 chipotle peppers)
1 tsp adobo sauce from chipotle pepper can
2 stalks green onions
2 garlic cloves
1/3 cup fresh cilantro with stem on
1/8 tsp onion powder
1/8 tsp cumin
1/8 tsp dried oregano
1/8 tsp paprika
1/8 tsp chili powder
2 tsps lime juice
1 jalapeno (optional)
salt
black pepper
1 cup shredded cheese
tortilla chips and mini bell peppers for dipping
avocado (optional)
Instructions:
Start off by opening can of black beans and drain liquid— transfer to a blender or food processor.
Open can of chipotle peppers in adobo sauce and grab 2 peppers with about 1 tsp of adobo sauce— place into food processor.
*Freeze and save the rest of chipotle peppers with adobo sauce for another recipe in a freezer safe ziplock bag.
Add in 2 stalks of green onions to food processor— I just trimmed off the “hair stems” off the ends.
Add in 2 garlic cloves to food processor
Add bunch of cilantro with stems to food procesor
*add jalapeno here if using
Season contents in food processor with onion powder, cumin, oregano, paprika, chili powder, lime juice, salt and black pepper— blend well until contents become a smooth dip.
Transfer dip to an oven safe dish or mini cast iron skillet— top with shredded cheese.
Bake in a preheated oven at 400F for about 10 minutes or until cheese is melted and dip is warmed through
Remove from oven and garnish with more chopped cilantro and avocado cubes if using— Let cool for at least 5 minutes before enjoying.
Serve with tortilla chips and mini bell peppers for dipping, enjoy !
