Chipotle Black Bean Dip

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

 

Recipe from National Cooperative of Grocers

Ingredients
Celery stalks, diced
2
Small carrots, diced
2
Vegetable broth
1 cup
Garlic powder
1 teaspoon
Cumin
1 teaspoon
Coriander
1 teaspoon
Cooked black beans
1 cup
Chipotle peppers in adobo sauce, chopped
2-3
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 20 minutes; this dip is best served at room temperature or chilled.