Tuesday, March 12, 2013

Black Bean Dip

"This dip was awesome.  The only thing I did differently was to heat it up on the stove.  I had never purchased "chipotle peppers in adobo sauce", but I found them in the ethnic Mexican food section at the grocery store. Original recipe found HERE"


(About 2 cups)
1 (14 oz) can black beans, rinsed and drained
¼ teaspoon salt
1 garlic clove, minced
2 tablespoons chopped onion
1/3 cup chopped fresh cilantro, plus extra for garnish
2 tablespoons olive oil
¼ teaspoon ground cumin
1 teaspoon minced canned chipotle chile in adobo
½ tablespoon tomato paste
2 tablespoons fresh lime juice

1. Place all the ingredients in food processor until the dip is smooth and creamy, scraping the down the bowl as needed.
2. Transfer the dip to a serving bowl, sprinkle with fresh cilantro and serve with tortilla chips.

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