A few weeks back I picked up some Chipotle Black Bean dip at Publix. It was on sale and I thought I'd give it a whirl. Well, this stuff was delicious. It was great in a breakfast burrito and it was great just with plain pita chips. Unfortunately, we're on a bit of a tight budget lately, so splurging on a tiny container of dip is just not an option lately. So I went in search of a recipe so I could replicate this myself at home. This recipe is based on one I found on Cooking Light's website. I tweaked it a bit, of course, because that's what I do.
This is super tasty. It's got a mild kick to it, but it's not very spicy at all, despite the peppers added. If you want to make it a bit hotter, I'd suggest adding a little more spice to the actual dip or sprinkle your favorite hot sauce on top before serving so you swirl your chips through it when scooping it.
1 can black beans
1/4 cup chopped red onion
1 1/2 tbsp chopped jalapeno
1/4 tsp cumin
2 cloves garlic
dash of crushed red pepper
salt and pepper to taste
1. Combine all ingredients except the black beans in a small food processor. Pulse to mix.
2. Add the black beans and pulse until well-blended and relatively smooth and creamy.
Makes 1 1/4 cups; 47 calories per 2 tbsp
Serving Suggestion: Spread the black bean dip in a disposable pie tin. Top with a mixture of equal parts low-fat sour cream and guacamole. Sprinkle with salsa and cheese and pop in the oven until cheese is bubbly for an easy and healthy Mexican dip!
The Food Whore