This delicious dip is kickin’ for a reason – the chipotle provides a smoky flavor with just enough heat to give this dip a mild kick.  Black beans, also known as frijoles negros, are high in protein and antioxidants.  Serve this healthy Mexican-inspired appetizer with warm tortilla chips and sliced vegetables.  Mix up a batch of margaritas, then kick back and enjoy this kickin’ dip.


This dip is also a great appetizer to serve at a Cinco de Mayo party!


Kickin’ Black Bean Dip


2 C. cooked black beans or 15oz canned black beans, rinsed and drained

4 Tbs. chopped fresh cilantro, divided

½ medium red onion, chopped

1 large garlic clove

1 pinch cayenne pepper

2 Tbs. lime juice (about 1 lime)

1-2 tsp. chipotles in adobo sauce

salt and pepper to taste

¼ C. unsalted hulled pumpkin seeds (pepitas), toasted


1.       To toast the pumpkin seeds, heat a dry skillet over medium heat and add the seeds to the pan.  Toss the seeds after about a minute.  When the seeds are slightly brown and give off a fragrant nutty flavor, remove them from the heat and cool.


2.       With the motor running, push the garlic clove through the shoot of a food processor to mince the garlic.  Next add the remaining ingredients, reserving 1 Tbs. of the toasted pumpkin seeds and 1 Tbs. cilantro for garnish.  Pulse in the food processor until well blended but slightly chunky. 


3.       Transfer to a serving bowl and sprinkle with reserved pumpkin seeds and cilantro.  Refrigerate for up to 2 days and serve at room temperature.


·        Chipotles are smoked jalapeño that come in a small can covered in adobo sauce.  They can be found at most grocery stores.  Freeze leftover chipotles and their sauce for up to 6 months.