• Ellie's Black Bean & Chipotle Dip

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    Ellie's Black Bean & Chipotle Dip
    Prep: 15 min Cook: 5 min Servings: 4
    by Amos Miller
    101 recipes
    Thanks to Ellie Kreiger for this healthy and zippy dip - just the thing on a day when you're cooped up, watching movies or a sporting event. It comes together quickly and is ready to enjoy with your favorite chips. I like it as a side with Chicken Enchiladas Suizas.


    • 2 T olive oil
    • 1/2 C yellow onion ( a medium-small)
    • 1 clove of garlic, minced
    • 1/4 tsp ground cumin
    • 1/8 tsp ground coriander
    • 1 15oz can of black beans, drained & rinsed
    • 2 T coarsely chopped cilantro (+ a little more to garnish)
    • 1-1/2 T fresh lime juice (I use key limes)
    • 2 tsp seeded, minced chipotle (chipotle in adobo) That's about 1 pepper. If you like it with more kick, leave the seeds.
    • 1/4 tsp sea salt
    • 1/8 tsp black pepper


    1. Heat 1 T of the oil in a medium sauce pan, medium heat. Sweat the onion until softened, about 3 minutes. Stir in the garli, cumin, and coriander. Cook about 30 seconds. Turn off the heat.
    2. Add the beans, cilantro, lime juice, chipotle, salt and pepper and the remaining 1 T of oil + 1 T of water and puree until smooth with your immersion blender. Ellie uses a food processor, but, hey, its a delicious dip, so why make extra clean-up work!
    3. Garnish with a sprinkle of chopped cilantro and I like a finishing drizzle of oilive oil.

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