Move over guacamole, this Smoky Chipotle Black Bean Dip is here to take your spot this Cinco de Mayo! Throw all the ingredients into your food processor and blend until smooth, then top with a super simple, fresh and flavorful radish salsa. Serve with your favorite tortilla chips and plenty of cervezas!
It seems that every Cinco de Mayo, guacamole and salsa are what we usually see popping up on social media sites and in the celebratory spread. I’m not dissing on the two, lord knows I love my guac– really anything that uses a chip as the vehicle to get from point A: the bowl to point B: my mouth. But I make guacamole all year round, so when Cinco de May arrives I’m pretty much guac’d out (not really but you know what I mean). So how about trying something a little unexpected this May 5th? Like this deliciously smoky black bean dip!
No cooking. Minimal prep work. And tons of flavor. How can you resist?
This creamy and dreamy dip is so addictive that you may want to have ingredients on hand for a second batch, because it will go fast. Consider yourself warned.
I love it because there’s this slightly smoky and spiciness from chipotle chili powder, with garlic galore and I’ve even snuck in some cilantro, cumin, coriander and fresh lime juice to round it all out. And that colorful radish salsa you see, adds texture and a burst of freshness. Why not put your food processor to work, this way you have more time to make allthemargaritas!
Chips, dips and margaritas is my life motto. Think I can get a shirt made with that slogan on it?
To Make This Smoky Chipotle Black Bean Dip You Will Need:
- black beans, rinsed and drained
- lime juice
- kosher salt
- ground cumin
- chipotle chili powder
For the salsa:
- more cilantro
- red onion
- radishes (not pictured 😉
- reserved black beans
- a little salt
- lime juice
This dip can be whipped up in little to no time! That’s my kind of snackapptizer
In the bowl of your food processor, fitted with the blade attachment, add 2 cups black beans, 1/4 cup cilantro, 3 peeled garlic cloves, juice from half a lime, 3/4 teaspoon kosher salt and then a 1/2 teaspoon of each ground cumin, coriander and chipotle chili powder.
Pulse until coarsely pureed, scrape the sides and bottom the best that you can.
With your food processor running, add in 1 to 2 tablespoons of water. Once the dip has reached a desired consistency, stop and scrape once more. I used 2 tablespoons of water total, and then just set this off to the side.
Lastly combine the remaining black beans with 2 tablespoons finely diced red onion, 2 small julienned radishes and 1 tablespoon of minced cilantro. Add a pinch of kosher salt and a small squeeze of lime juice into a small bowl. Stir together and now you’re good to go.
Now all you have to do is spoon the smoky chipotle black bean dip into a serving bowl and make it pretty with a sprinkle with crumbled cotija cheese, radish salsa and scatter some sliced green onions over top. I serve any extra salsa on the side add more as your dip your way through.
Make the bean dip. You won’t be sorry, I promise!
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