Description
This smoky dip is packed with flavor thanks to chipotle peppers and two kinds of beans. The avocado and lime juice add a creamy richness.
Ingredients
Units
Scale
- 2 cans (397 g) black beans, rinsed and drained
- 1 can (397 g) dark red kidney beans, rinsed and drained
- 1 chipotle pepper (from a can)
- 1-2 tbsp adobo sauce (from canned chilies)
- 2 cloves garlic
- 4 green onions, chopped
- 1/2 large avocado
- 1 tsp cumin
- The juice of two fresh limes
- 1/4 cups (60 ml) apple cider vinegar
- 1/4 cups (60 ml) water
- Salt and pepper to taste
Instructions
- Place the first 9 ingredients (through lime juice) into a food processor or blender and combine until smooth, scraping the sides as needed.
- While the processor is running, add the vinegar, then add water until the desired thickness is reached.
- Serve warm or cold.
- Garnish with chopped tomato and chopped green onions.
Notes
- For a smoother dip, remove the skins from the avocado before blending.
- To adjust the spice level, start with 1 tablespoon of adobo sauce and add more to taste.
- Store leftover dip in an airtight container in the refrigerator for up to 3 days. The flavor will deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 10 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 10
- Protein: 8