Black Bean Tomatillo Dip

Photo: Jeffery Cross; Styling: Randy Mon

What's good about it: Puréed beans are, of course, low in fat. Tomatillos add vitamin C and so much flavor, you won't even miss the usual cheese. Serve with baked tortilla chips.

Yield: Makes 2 cups
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 20%
  • Protein: 1.9g
  • Fat: 0.9g
  • Saturated fat: 0.5g
  • Carbohydrate: 5.5g
  • Fiber: 1.6g
  • Sodium: 137mg
  • Cholesterol: 1.6mg


  • 1/2 pound tomatillos, husked and rinsed
  • About 2 tbsp. coarsely chopped cilantro
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 small garlic clove, minced
  • 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
  • 1/4 cup reduced-sodium chicken or vegetable broth
  • 1 teaspoon chopped canned chipotle chile
  • 1/3 cup chopped drained roasted red peppers
  • 1/4 cup plain whole-milk Greek yogurt


  1. 1. Preheat broiler. Put tomatillos on a rimmed baking sheet and broil 2 to 3 in. from heat, turning once, until charred in places, about 12 minutes. Let cool 5 minutes.
  2. 2. Pulse tomatillos (including skins) only 4 or 5 times in a food processor with 2 tbsp. cilantro, the zest, and 1/4 tsp. each salt and pepper. Scrape into a bowl; set aside.
  3. 3. Pulse garlic, beans, broth, chipotle, and remaining 1/4 tsp. each salt and pepper in a food processor until almost smooth.
  4. 4. Spread bean mixture in a small bowl (preferably straight-sided). Spoon red peppers, then tomatillo sauce in layers on top. Spoon yogurt in the middle. Garnish with more cilantro and serve with chips.
  5. Note: Nutritional analysis is per 3-Tbsp. serving.
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