Smoky chipotle black bean dip
15 min · 7 g protein · 113 cals / serving
Black beans blended with Greek yogurt, chipotle in adobo, lime, garlic and cumin into a thick, smoky, gently spicy dip, topped with cilantro and green onion. Served with a pile of crunchy pepper and cucumber for scooping; tortilla chips are just as welcome.
Ingredients
Dip
- 2 cans (15 oz each), drained black beans, rinsed
- 2/3 cup nonfat Greek yogurt
- 1 chipotle pepper plus 1 tbsp of the sauce chipotle peppers in adobo sauce
- 2 tbsp lime juice
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp paprika, smoked
- 1/2 tsp salt
To finish
- 1 tsp olive oil
- a handful fresh cilantro, chopped
- 2 green onions, thinly sliced
To serve
- 2 large red bell peppers, cut into strips
- 1 large cucumber, cut into sticks
Steps
- Put the beans, yogurt, chipotle and adobo sauce, lime juice, garlic, cumin, smoked paprika and salt in a food processor and blend for 1–2 minutes, scraping down once, until thick and smooth. Taste and add more chipotle for heat or lime for tang. Add a spoonful of water if it is too stiff to scoop.
- Spread the dip in a shallow bowl, make a swirl in the top with the back of a spoon and drizzle in the olive oil. Scatter with the cilantro and green onion, and serve with the pepper strips and cucumber sticks.
Good to know
Can I serve it with tortilla chips?
Of course. With a small handful of baked tortilla chips (about 15 g) per person in place of the peppers, it scores about 55 instead of 77. A mix of both is a good middle.
Can I serve it warm?
Yes. Spread it in a small baking dish, scatter over a little grated cheese and bake at 400°F for 12–15 minutes, until bubbling at the edges. Top with the cilantro and green onion after baking.
How long does it keep?
Up to 4 days covered in the fridge. It firms up as it chills, so stir in a spoonful of water or lime juice before serving.
Alternatives
Per
- Calories
- 68
- Protein
- (27%)
- 4 g
- Fat
- (16%)
- 1 g
- Carbohydrates
- (58%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 3 g
- Sodium
- 185 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 903 kcal goes into the pot and 1322 g of ingredients comes out as about 1320 g of food: 68 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.