Chipotle Black Bean Dip – Oh Boy! To me a dip means there is a party coming! I mean, when else do you make a dip? Company is coming over in every shape and style and it is going to be a great day. This dip is a bit spicy and goes with so many different kinds of chips and veggies. There is no stove to turn on and you can whip up a batch in 20 minutes, tops. Keep this recipe handy, either bookmarked or in your recipe box because I think you will be going for it time and time again.
2 Tbs. olive oil
1/2 cup diced red (bemuda) onion
1 medium clove garlic, finely diced
1/2 tsp. Ground Cumin
Two cans (15 oz. each) Black Beans, drained and rinsed
2 Tablespoons fresh lime juice
2 chipotle chile from a can of Chipotle in Adobo Sauce, finley chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Out all of the ingredients into a Food Processor or high powered blender.
Process until smooth.
Transfer to a serving bowl and serve with anything you like.
I used pita chips in these photos but any color bell pepper would be great. Also, jicama would be so fresh!
Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator for 6 to 8 hours.
You could heat in the microwave and serve with chips and veggies of your choice. Heating is not necessary though. But ... it's good.