Black bean dip is a simple, hearty, and healthy vegan dip that’s delicious with tortilla chips, pretzels, or fresh vegetables. It’s a great alternative to heavy cheese dips for your next party!
After a pretty spectacular weekend, I’m just about ready to start the new week. Mondays aren’t usually like this for me but I’m feeling pretty rejuvenated today.
The weather for the past two days has been completely gorgeous and even though I have to spend this next one (80! Sunny! Dry!) inside at work, I definitely made the best of the weekend while spending both days outside doing spring clean-up on Saturday and a full landscaping overhaul in the front of our house yesterday.
Actually, I don’t know if you can call it an overhaul since there wasn’t anything there to begin with but after 3 years of living here, we finally committed to a “design” – which only means that we went to a large nursery and picked out a bunch of shrubs and plants we thought would look nice.
In other words, there was no design.
But, after getting all 10 shrubs and 15 hosta in the ground (with only 1 return trip to the nursery in the afternoon!), we’re smitten with how hard work pays off.
Our spring clean-up on Saturday wasn’t anything to sniff about either with lots of pruning, hand-picking leaves out of the hydrangea bushes, raking, turning over mulch, fertilizing, etc. By 6pm on Saturday, I was ready for delivery pizza and bed.
But because we’ve stolidly committed to eating healthier over the past few weeks, I made this black bean dip instead. I whirled it up in the food processor, let the flavors meld for 25 or 30 minutes and then we picked on it like it was our job while prepping and grilling a bunch of veggies for sandwiches.
It’s the kind of Tex-Mex snack you can feel good about (although cheesy dips of all kinds have their place in life too). Smoky, thanks to the chipotle chile, fresh, healthy, and delicious…and paired up with some salty tortilla chips, what more could you ask for?
Hey! If you hadn’t heard, tomorrow is Cinco de Mayo! A whole slew of recipes is awaiting you if you’re looking to indulge…
- 2 tbsp lime juice
- 1 garlic clove, minced
- 1 tsp minced fresh or ½ tsp dried oregano
- 1 (15oz) can black beans, rinsed and drained
- ½ onion, chopped
- 1 tbsp extra-virgin olive oil
- 1 tsp minced canned chipotle chile in adobo (remove the seeds to reduce the heat)
- ½ tsp ground cumin
- Kosher salt
- 2 tbsp minced fresh cilantro
- Stir the garlic and oregano into the lime juice in a small bowl and let it sit for 15 minutes to allow the garlic flavor to mellow a bit.
- Add the black beans, onion, oil, chipotle, cumin, ¼ teaspoon salt, and the garlic-lime juice mixture to the bowl of a food processor and pulse until the bean are fully ground. Scrape down the sides of the bowl and let the processor run for about 1 minute until the dip is smooth and almost fluffy. Cover the bowl with foil (or transfer to another bowl and cover) and allow the dip to sit at room temperature for 30 minutes.
- Stir in the cilantro and season to taste with salt. Serve with tortilla chips or fresh veggies.
adapted from The Best Mexican Recipes by America's Test Kitchen