Move over guacamole, this Smoky 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!
2(15 ounce) cansblack beansrinsed and drained (divided)
1/4cuplosely packed cilantro
1/2teaspoonground chipotle chili pepper
FOR THE RADISH SALSA:
2tablespoonsminced red onion
1tablespoonminced fresh cilantro
pinchof kosher salt
2tablespoonscrumbled Cotija cheese
1green onionsliced (light and dark green parts only)
In the bowl of your food processor, add 2 cups of the black beans (reserve the remaining black beans for the salsa), cilantro, garlic, salt, cumin, coriander, chipotle chili powder and lime juice. Pulse until coarsely combined, then scrape down the sides of the bowl.
Secure the lid and 1 to 2 tablespoons of water or until the desired consistency is reached. For me, I use 2 tablespoons. Set off to the side.
In a small bowl combine the reserved black beans, radishes, red onion, 1 tablespoon cilantro, a pinch of salt and a little squeeze of fresh lime juice.
Spoon the black bean dip into a bowl, sprinkle with crumbled cotija cheese and spoon some of the radish salsa over top, then sprinkle on a little more cotija and sliced green onions before serving with your favorite tortilla chips.