Spicy Black Bean Dip With Zip

Black Bean Dip

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.

Homemade Dips for Your Next Party
  • 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.

Published on February 1, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net

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