Smoky Chipotle And Black Bean Dip Recipe - Cooking Index
1/3 cup | 20g / 0.7oz | Thinly-sliced green onion |
2 teaspoons | 10ml | Minced garlic |
1 tablespoon | 15ml | Olive oil |
2 teaspoons | 10ml | Cumin |
1 | Black beans - (15 oz) - drained, rinsed | |
1/2 cup | 118ml | Water |
1/4 cup | 4g / 0.1oz | Freshly-chopped cilantro |
2 tablespoons | 30ml | Lime juice |
1 tablespoon | 15ml | Freshly-chopped oregano |
1 teaspoon | 5ml | Chipotle chiles in adobo - pureed |
1/4 teaspoon | 1.3ml | Salt |
In a small non-stick skillet, saute the green onions and garlic in olive oil for 3 to 4 minutes or until softened. Add the cumin, saute 3 additional minutes or until fragrant, remove from heat, and set aside.
In a food processor or blender, combine the green onion mixture and the remaining ingredients, and puree until smooth. Taste and adjust seasonings as needed, you can also add more chipotle puree if you like spicy flavors.
Serve with tortilla chips, crackers, or veggies.
This recipe yields 2 cups.
Source:
The Vegan Chef at http://www.veganchef.com
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