This dip may not be THE most attractive dip you’ll ever eat, but the combination of flavors is amazing!

1 1/2 TBSP canola oil
1/2 cup thinly sliced green onions , including green tops (I was low on these so used some dried chives as well)
2 tsp ground coriander
2 tsp ground cumin
2 cans (15 ounces) black beans , drained and rinsed
1/4 cup lime juice (about 2 limes)
2 tsp canned chipotle chilies in adobo sauce
2 tsp coarse salt
1/2 cup reduced-fat sour cream
1/2 – 1 small jalapeno chili , seeds and ribs removed, minced
1/2 cup and 1 TBSP minced cilantro

In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin.

Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water.

Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.

In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed.

Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated.

Adjust seasoning, then transfer to a bowl.

Garnish with remaining cilantro, some shredded monterey jack cheese (if desired) and serve immediately with chips. Salsa would be a nice accompaniment.


Categories:  Tags: