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Smoky Black Bean Dip

Smoky Black Bean Dip

Chipotle chiles add smokiness to black bean dip
Course Appetizer
Cuisine American
Keyword black bean dip, game day recipes
Prep Time 20 minutes
Cook Time 5 minutes
Chill 2 hours
Total Time 25 minutes
Servings 12 servings
Calories 80 kcal
Author Adapted from Bon Appetit

Ingredients

  • 4 slices turkey bacon
  • 1/2 tablespoon olive oil
  • 1 small onion diced
  • 1/2 large red bell pepper seeded and diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 30 ounces black beans, undrained 2 cans
  • 1 chipotle chile in adobo sauce stem removed, diced
  • Kosher salt and freshly ground pepper
  • Sour cream optional
  • Freshly squeezed lime juice optional
  • Chopped fresh cilantro optional

Instructions

  1. Cook bacon in large skillet over medium until browned and crisp, turning occasionally. Drain on paper towels, then crumble. Set aside.
  2. Heat olive oil in same skillet, then add onion and bell pepper. Sauté until onion is soft and translucent, about 5 minutes.
  3. Stir in cumin and oregano. Add beans (undrained) and chipotle pepper. When the mixture starts to bubble, reduce heat to low and simmer, stirring occasionally, for about 10 minutes or until slightly thickened. Let cool.
  4. Transfer about a cup of the mixture to a food processor and blend until smooth. Return to pan, season with salt and pepper, and mix well. Transfer to bowl or airtight container and cover. Refrigerate at least 2 hours and up to 2 days. (Refrigerate bacon separately.)
  5. When ready to serve, stir half of bacon into dip and sprinkle other half on top. If desired, mix sour cream with a squeeze of lime juice and dollop on top and/or garnish with cilantro.

Recipe Notes

Serve with tortilla chips or celery sticks.

You can also use this dip as a spread for sandwiches, wraps, or tacos.

Nutritional information does not include sour cream or dippers.

Need a vegan version? Skip the turkey bacon and sour cream.

If you don't have immediate plans for the rest of the chipotle chiles in the can, freeze them for later use.