Avocado. Yep- I did that. I changed up the spicy twang of this bean dip recipe and added a creamy smooth texture to it with the healthy fats of an avocado.
After all.. fat is in fact what makes ‘bad’ unhealthy food taste so darn good. I was tempted to add in some Greek yogurt as another element of surprise- but I digress.. it didn’t need it.
Unless of course the first batch I made of this delightful dip was made a tad too spicy for my tongue (what?!) and a little dollop of the Greek stuff stirred in turned the heat down a notch.
Whoops. Not everyone likes it as spicy as me, and I was taking it to a party for good eating- so I needed to do something quick.
The green onions give this a subtle onion flavor without overpowering the flavor of the two different types of beans. My grocery store has a Tri-Bean blend that I’ve used to make this recipe before in place of the red kidney beans, and I like it all the same.
Chipotle Black Bean Dip
- 2 (14 ounce) cans black beans, rinsed and drained
- 1 (14 ounce) can dark red kidney beans, rinsed and drained
- 1 chipotle pepper (from a can)
- 1-2 tablespoons adobo sauce (from canned chilies)
- 2 large cloves of garlic
- 4 green onions, chopped
- 1/2 large avocado
- 1 teaspoon cumin
- The juice of two fresh limes
- 1/4 cup apple cider vinegar
- 1/4 cup water
- Salt and pepper to taste
Place first 9 ingredients (through lime juice) into a food processor or blender and combine until smooth, scraping the sides as needed. While the processor is running, add in the vinegar and then add water until it reaches the desired thickness. Add more or less water as needed.
Serve warm or cold. Granish with chopped tomato and chopped green onions.
Mean dippin’ without the guilt. I’ll totally take that.