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.