This creamy, dip-with-zip makes good use of chipotle chilies. It’s also delicious drizzled over nachos before you pile on the cheese.
Tip: To save the leftover chipotle chilies from the can for future use, purée the remainders and freeze.
Published: February 1, 2017
Ingredients
2 (15-ounce) cans black beans, rinsed and drained
2 cloves garlic
3 canned chipotle chilies
½ teaspoon ground cumin
¼ cup packed cilantro
3 tablespoons fresh-squeezed lime juice
¼ cup olive oil
¼ cup water
Salt, to taste
Directions
Purée ingredients, except salt, in blender or food processor until very smooth. Add salt, to taste.
