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Smoky Black Bean Dip

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.