August 9th, 2012

Chipotle Black Bean Dip

So it is official my two older kids are in school. Yesterday was the first day of school for us and both came home smiling, so I would say the day was successful. Now that the kids are in school I have a little more time to myself which means I can get a lot more done!!

After a productive day I like to reward myself with a little something every now and then. And there are days when a salty snack just calls my name. And lucky for me this Chipotle Black Bean Dip takes a matter of minutes to come together and it tastes amazing.  Seriously, I can’t get enough of this stuff. 

I started by garnishing the dip with the Cotija cheese, but really when I eat this at home I add a very generous garnish {if you know what I mean ;)}.  Serve this along some Restaurant Style Salsa and you have got yourself a little party.  Of course, you could actually have a party or just your own after a productive day while the kids are in school.

And of course if you are going to buy a block of Cotija Cheese you should try Mexican Rice with Cotija Cheese which pairs perfectly with Honey Lime Enchiladas.  So now you have a full blow Mexican Fiesta!!

Chipotle Black Bean Dip


2 Tbs. olive oil, divided
1/2 medium yellow onion, diced (1/2 cup)
1 medium clove garlic, minced
1/4 tsp. ground cumin
1/8 tsp. ground coriander
One 15-1/2-oz. can black beans, drained and rinsed
2 Tbs. coarsely chopped fresh cilantro; more for garnish
1-1/2 Tbs. fresh lime juice
2 tsp. seeded, minced chipotle chile (from a can of chipotles in adobo)
Salt and Pepper
1 Tbls. water
Cotija Cheese, optional for garnish


Heat 1 Tbls. of the oil in a medium skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, and coriander and cook for 30 seconds more. Set aside to cool slightly.

Put the onion mixture, beans, cilantro, lime juice, chipotle, 1/4 tsp. salt, 1/8 tsp. pepper, the remaining 1 Tbls. oil, and 1 Tbls. water in a food processor. Process until smooth. Transfer to a serving bowl, garnish with more chopped cilantro and Cotija Cheese.  Serve warm with tortilla chips.

*Recipe adapted slightly from

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