📝 About This Recipe
This isn't your average party dip; it’s a velvety, protein-packed masterpiece that bridges the gap between traditional Mexican flavors and modern gastropub fare. Earthy black beans are blended with smoky chipotle peppers and slow-roasted garlic to create a complex profile that is simultaneously savory, spicy, and bright. Perfectly balanced with a splash of fresh lime and a touch of cumin, this dip is a crowd-pleaser that works just as well at a summer barbecue as it does as a sophisticated appetizer.
🥗 Ingredients
The Base
- 2 cans (15 oz each) Black beans (rinsed and drained thoroughly)
- 1/2 cup Red onion (finely diced)
- 4 cloves Garlic (minced)
- 3 tablespoons Extra virgin olive oil (divided)
Flavor & Spice
- 2 peppers Chipotle peppers in adobo (plus 1 teaspoon of the sauce)
- 1.5 teaspoons Ground cumin (toasted if possible)
- 1/2 teaspoon Smoked paprika
- 2 tablespoons Fresh lime juice (about 1 large lime)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/4 cup Fresh cilantro (stems removed, packed)
- 1/4 cup Water or vegetable broth (as needed for consistency)
Garnish
- 2 tablespoons Cotija cheese (crumbled)
- 1 small Fresh jalapeño (thinly sliced into rounds)
- 2 pieces Radishes (thinly sliced for crunch)
- 1 handful Cilantro leaves (for decoration)
👨🍳 Instructions
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1
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced red onion and sauté for 4-5 minutes until soft and translucent.
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2
Add the minced garlic to the skillet and cook for an additional 60 seconds until fragrant, being careful not to burn it.
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3
Stir in the ground cumin and smoked paprika, allowing the spices to toast in the oil for 30 seconds to release their essential oils.
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4
Remove the skillet from heat and let the mixture cool slightly for a few minutes.
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5
In a food processor or high-speed blender, combine the rinsed black beans, the sautéed onion and garlic mixture, and the chipotle peppers with adobo sauce.
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6
Add the fresh lime juice, the remaining 2 tablespoons of olive oil, and the cilantro to the processor.
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7
Pulse the mixture 5-10 times to break down the beans, then blend on high for 30-45 seconds.
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8
While the motor is running, slowly drizzle in the water or vegetable broth 1 tablespoon at a time until the dip reaches your desired creamy consistency.
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9
Taste the dip and add kosher salt. Pulse once more to incorporate. The salt is crucial here to make the lime and chipotle flavors pop.
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10
Transfer the dip to a serving bowl. Use the back of a spoon to create a decorative swirl on the surface.
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11
Top with crumbled Cotija cheese, sliced jalapeños, radishes, and fresh cilantro leaves.
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12
Serve immediately at room temperature, or chill for 1 hour to allow the flavors to meld even more deeply.
💡 Chef's Tips
For an even creamier texture, you can peel the black beans, though this is time-consuming; a high-speed blender usually does the trick. If you find the dip too spicy, stir in a tablespoon of Greek yogurt or sour cream to mellow the heat. Always rinse canned beans thoroughly to remove excess sodium and the 'tinny' metallic taste. Toasting your cumin in a dry pan before adding it to the oil adds a layer of professional-grade depth. This dip thickens as it sits in the fridge; stir in a teaspoon of warm water to loosen it up before serving leftovers.
🍽️ Serving Suggestions
Serve with warm, thick-cut corn tortilla chips dusted with lime salt. Pair with a cold Mexican Lager or a spicy Paloma cocktail. Use as a spread for a toasted veggie torta or a grilled chicken wrap. Accompany with a platter of fresh crudités like jicama sticks, cucumber rounds, and bell pepper strips. Dollop on top of a baked sweet potato for a healthy, flavorful lunch.