Chipotle Black Bean Dip
Co+op Kitchen
Serve with tortilla chips, or use as base for a seven-layer dip or taco salad.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
8 Servings
Ingredients
2 celery stalk (diced)
2 carrot (diced)
1 cup vegetable broth
1 teaspoon garlic powder
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 cup beans, black (cooked)
2 chipotle pepper in adobo sauce (chopped)
sea salt (to taste)
black pepper (to taste)
Instructions
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.
Place chopped chipotles, 1 cup cooked black beans, garlic powder, cumin, coriander, and cooked vegetables in food processor or blender and pulse, scraping sides occasionally, until well blended with a thick/chunky consistency.
Season with salt and pepper to taste and let cool 20 minutes; this dip is best served at room temperature or chilled.