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.

Adam Hickman
Recipe by Cooking Light January 2016

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Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

96 calories; fat 4.4g; saturated fat 1.1g; mono fat 2.5g; poly fat 0.4g; protein 4g; carbohydrates 10g; fiber 3g; cholesterol 4mg; iron 1mg; sodium 155mg; calcium 48mg; sugars 1g; added sugar 0g.
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