smokey black bean dip

Dips and appetizers have been on my mind as we are approaching the big game day. With leftover black beans in the refrigerator, it seemed only appropriate to come up with a good black bean dip. This dip has a subtle smoky flavor from chipoltes and a nice tartness from freshly squeezed lime. Definitely a healthy alternative sour cream or cheese based dips. If a spicier dip is preferred, go ahead and add a little more adobo sauce to taste. If you’ve noticed, chipoltes are consistent in several of my recent posts. A can of chipoltes can go a long way…


½ small yellow onion, chopped

1 15 oz can black beans, rinsed and drained, juices reserved

1 chipolte chili, plus 1 tsp adobo

½ tsp cumin

½ tsp chili powder

2 tbs extra virgin olive oil

½ lime, juiced

kosher salt and freshly ground pepper to taste

2 tbs fresh cilantro, plus more for garnish

lime wedges for garnish

tortilla chips and veggies


Combine all the ingredients in a food processor. Puree until smooth and creamy. Add ¼ cup reserved bean liquid slowly until desired consistency. Warm water can be substituted as well. Transfer to a serving bowl and garnish with cilantro and sour cream. Serve with tortilla chips and veggies.

bon appetit!


About tasteinspired

This entry was posted in appetizers and dips, healthy options, mexican and tex mex recipes and tagged , , , , , , , , , , . Bookmark the permalink.

1 Response to smokey black bean dip

  1. sonia says:

    This is a great black bean dip. I will try to make it soon… !

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