Smoky Black Bean Dip

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Smoky Black Bean DipRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Say hello to your new go-to party snack. The canned chipotle in adobo lends a remarkable smoky depth and just the right level of heat to this simple black bean dip. Serve with fresh chopped vegetables or tortilla chips.

Serves 8 (serving size: about 1/4 cup)


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1 tablespoon olive oil
8 ounces cremini mushrooms, chopped
1/4 cup chopped onion
3 garlic cloves, chopped
1/2 cup unsalted chicken stock
2 teaspoons chopped chipotle chiles in adobo sauce
1 (15.5-ounce) can drained unsalted black beans
1/2 teaspoon kosher salt
1/4 cup reduced-fat sour cream
1 tablespoon olive oil
2 teaspoons lime juice


Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add chopped mushrooms, chopped onion, and chopped garlic; cook 7 minutes. Add chicken stock and chiles; cook 1 minute. Combine mushroom mixture, beans, and salt in the bowl of a food processor; pulse until well combined. Transfer to a bowl; swirl in sour cream, 1 tablespoon olive oil, and lime juice. Serve with tortilla chips and crudités.

Created date

December 2015

Nutritional Information

Calories 96
Fat 4.4 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 4 mg
Iron 1 mg
Sodium 155 mg
Calcium 48 mg
Sugars 1 g
Est. Added Sugars 0 g