Take your dip to a whole new level
Just take the smoky spice of a chipotle chili and warm it up
The average black bean dip is a reliably good snack option. Full of plant protein and savoury spices, it is healthfully satisfying but rarely memorable. However, this is not your average black bean dip.
While the accompanying recipe still qualifies as healthful, it is full of flavour and appeal.
A key difference is that this dip is served warm, which immediately puts it in the comfort-food zone, and it is rustically presented in the skillet with an eye-catching cover of melted Monterey Jack cheese.
The flavour is ratcheted up with the smoky spice of a chipotle chili in adobo, as well as earthy cumin and coriander. (A little chipotle goes a long way, so I recommend dividing up what’s left in the can into small, sealable plastic bags and freezing for future use.)
Half the beans are puréed with sautéed onion and garlic, the chile and spices and a bright punch of lime juice until smooth. Then that creamy base is returned to the skillet with whole beans and cilantro for added texture and flecks of colour.
Served with contrastingly cool, crunchy vegetables and/ or tortilla chips, it’s like a magnet as an appetizer at a party, but it also makes for a playful and nutritious meal in larger portions. Either way, it’s a dish you’ll be thinking dreamily about way after the last bite has been scooped up.
WARM CHIPOTLE BLACK BEAN DIP
Make ahead: The dip may be assembled in the skillet and refrigerated up to 2 days before baking; add a few extra minutes of oven time if you are baking from chilled. Serves 6 (makes 1 1/2 cups/375 mL)
2 tbsp (30 mL) olive oil
1/2 medium onion, diced
1 clove garlic, minced
1/4 tsp (1 mL) ground cumin
1/8 tsp (0.5 mL) ground coriander
15-oz (426 mL) can nosalt-added black beans, drained and rinsed
2 tbsp (30 mL) water
1 tbsp (15 mL) plus 1 1/2 tsp (7.5 mL) fresh lime juice (from 2 limes)
1 canned chipotle in adobo, seeded and minced, plus 2 tsp (10 mL) of the adobo
1/4 tsp (1 mL) salt
2 tbsp (30 mL) coarsely chopped fresh cilantro leaves, plus more leaves for garnish
1/3 cup (80 mL) shredded
Monterey Jack cheese (1 1/2 oz/42 g)
Preheat the oven to 425 F (220 C). Heat 1 tablespoon (15 mL) of the oil in a small, ovenproof skillet over medium heat. Add the onion and cook for about 3 minutes, until softened. Stir in the garlic, cumin and coriander; cook for 30 seconds more, then remove from the heat to cool slightly.
Combine half the beans, the water, lime juice, chipotle pepper and its sauce, salt, the onion mixture and the remaining tablespoon (15 mL) of oil in a food processor; purée until smooth.
Wipe out the skillet you used to cook the onion, then transfer the bean mixture to the pan. Stir in the remaining beans and the chopped cilantro. Top with the cheese and place in the oven until the cheese is melted, about 15 minutes.