The flavor and comfort-food appeal of this dip is ratcheted up by smoky spicy chipotle and the way it is served warm. Served with cool, crunchy celery sticks, sliced jicama and daikon radishes and/or tortilla chips, it’s like a magnet as an appetizer at a party, but it also makes for a playful and nutritious meal in larger portions.
To read the accompanying story, see: Black bean dip, improved: It’s smoky and warm.
Make Ahead: The dip may be assembled in the skillet and refrigerated up to 2 days before baking; add a few extra minutes of oven time if you are baking from chilled.
Storage Notes: Refrigerate leftover dip for up to 4 days.
Servings: 6 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6 servings; makes 1 1/2 cups
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- One 15-ounce can no-salt-added black beans, drained and rinsed
- 2 tablespoons water
- 1 tablespoon plus 1 1/2 teaspoons fresh lime juice (from 2 limes)
- 1 canned chipotle en adobo, seeded and minced, plus 2 teaspoons of the adobo
- 1/4 teaspoon salt
- 2 tablespoons coarsely chopped fresh cilantro leaves, plus more leaves for garnish
- 1/3 cup shredded Monterey Jack cheese (1 1/2 ounces)
Directions
Position a rack in the middle of the oven and preheat to 425 degrees.
In a small, ovenproof skillet over medium heat, heat 1 tablespoon of the oil until shimmering. Add the onion and cook for about 3 minutes, until softened. Stir in the garlic, cumin and coriander; cook for 30 seconds more, then remove from the heat to cool slightly.
In a food processor or the pitcher of a blender, combine half the beans, the water, lime juice, chipotle pepper and its sauce, salt, the onion mixture and the remaining tablespoon of oil and process until a smooth puree.
Wipe out the skillet you used to cook the onion and put it over a low heat. Transfer the bean mixture to the pan. Stir in the remaining beans and the chopped cilantro. Top with the cheese and place in the oven until the cheese is melted, about 15 minutes.
Garnish with the cilantro leaves, and let the dip rest for 5 minutes before serving.
Recipe Source
From nutritionist and cookbook author Ellie Krieger.
Tested by Sharon Hagemann.
Email questions to the Food Section at food@washpost.com.
