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?
This black bean dip can be whipped up in little to no time! That’s my kind of snackapptizer. Here’s what you’ll need: 2 (15 ounces each) black beans; rinsed and drained. You’ll need 2 cups for the dip and the remaining black beans will be used in the salsa. Also needed is cilantro, garlic, lime juice, kosher salt, ground cumin, coriander and chipotle chili powder.
For the salsa: more cilantro, red onion, radishes (not pictured 😉 ), reserved black beans, a little salt and lime juice.
First add the 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.
Next, pulse until coarsely pureed, scrape the sides and bottom the best that you can.
Then, 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. 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. Then 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!
Enjoy! And if you give this Smoky Chipotle Black Bean Dip recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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