Smoky Black Bean Dip

Move over guacamole, this Smoky Black Bean Dip is here to take your spot this Cinco de Mayo! Throw all the ingredients into your food processor and blend until smooth, then top with a super simple, fresh and flavorful radish salsa. Serve with your favorite tortilla chips and plenty of cervezas!

Course Appetizer

Cuisine Tex Mex

Keyword black bean, cinco de mayo, dip

Prep Time 10

Total Time 10

Servings servings

Calories 18

Author Laurie McNamara

Equipment

Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White

Ingredients

30 ounces canned black beans rinsed and drained (divided)
1/4 cup losely packed cilantro
3 cloves peeled garlic
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground chipotle chili pepper
3 tablespoons lime juice
water

FOR THE RADISH SALSA:

2 small radishes julienned
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
pinch of kosher salt
1 teaspoon lime juice
2 tablespoons crumbled Cotija cheese
1 green onion sliced (light and dark green parts only)

US Customary - Metric

Instructions

In the bowl of your food processor, add 2 cups of the black beans (reserve the remaining black beans for the salsa), cilantro, garlic, salt, cumin, coriander, chipotle chili powder and lime juice. Pulse until coarsely combined, then scrape down the sides of the bowl.
Secure the lid and 1 to 2 tablespoons of water or until the desired consistency is reached. For me, I use 2 tablespoons. Set off to the side.
In a small bowl combine the reserved black beans, radishes, red onion, 1 tablespoon cilantro, a pinch of salt and a little squeeze of fresh lime juice.
Spoon the black bean dip into a bowl, sprinkle with crumbled cotija cheese and spoon some of the radish salsa over top, then sprinkle on a little more cotija and sliced green onions before serving with your favorite tortilla chips.

Nutrition