Chipotle Black Bean Dip

This versatile black bean dip has some extra veggies hidden in! Serve with tortilla chips, or use as a base for a seven-layer dip or taco salad.


Recipe from National Cooperative of Grocers

Celery stalks, diced
Small carrots, diced
Vegetable broth
1 cup
Garlic powder
1 teaspoon
1 teaspoon
1 teaspoon
Cooked black beans
1 cup
Chipotle peppers in adobo sauce, chopped
Salt and pepper
To taste

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 8


  1. Place vegetable broth, celery, and carrots in a small saucepan and bring to a boil. Simmer with lid on until veggies are tender, about 8 minutes.
  2. Place chopped chipotles, 1 cup cooked black beans, garlic powder, cumin, coriander, and cooked vegetables ina food processor or blender and pulse, scraping sides occasionally, until well blended with a thick/chunky consistency.
  3. Season with salt and pepper to taste and let cool for 20 minutes; this dip is best served at room temperature or chilled.