This creamy, dip-with-zip makes good use of chipotle chilies. It’s also delicious drizzled over nachos before you pile on the cheese.
Tip: To save the leftover chipotle chilies from the can for future use, purée the remainders and freeze.
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 cloves garlic
- 3 canned chipotle chilies
- ½ teaspoon ground cumin
- ¼ cup packed cilantro
- 3 tablespoons fresh-squeezed lime juice
- ¼ cup olive oil
- ¼ cup water
- Salt, to taste
Purée ingredients, except salt, in blender or food processor until very smooth. Add salt, to taste.