Red Bean & Chipotle Dip
Makes 1½-2 Cups
Ingredients
- 1 15½ oz can dark red kidney beans, drained and rinsed
- 2 garlic cloves, peeled
- ¼ cup orange juice (fresh recommended)
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼-½ tsp chipotle chili powder (or to taste) (can substitute cayenne powder)
- juice of 1 lime
- 2 tbsp chopped fresh cilantro leaves (reserve some for garnish)
How-to
- Place the beans, garlic, orange juice, cumin, salt, chipotle, lime juice and 1 tbsp of the cilantro in a food processor and process until smooth
- Transfer to a serving bowl and serve immediately garnished with the remaining 1 tbsp of cilantro, or cover and refrigerate for up to 3 days
Serving Suggestions
- toasted pita bread
- corn chips
- vegetable slices