Smoky Chipotle and Black Bean Dip

 
1/3 cup green onion, thinly sliced
2 t. garlic, minced
1 T. olive oil
2 t. cumin
1 - 15 oz. can black beans, drained and rinsed
1/2 cup water
1/4 cup freshly chopped cilantro
2 T. lime juice
1 T. freshly chopped oregano
1 t. chipotle chiles in adobo, pureed
1/4 t. salt
 

In a small non-stick skillet, saute the green onions and garlic in olive oil for 3-4 minutes or until softened. Add the cumin, saute 3 additional minutes or until fragrant, remove from heat, and set aside. In a food processor or blender, combine the green onion mixture and the remaining ingredients, and puree until smooth. Taste and adjust seasonings as needed, you can also add more chipotle puree if you like spicy flavors. Serve with tortilla chips, crackers, or veggies.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett