Smoky Black Bean Dip
This crave-worthy dip is easily adapted to what you have on hand- feel free to experiment! Try swapping shallot for the onion, pinto for black beans, harissa paste for the chipotle pepper and adobo sauce, or even adding defrosted frozen corn after you smash the beans. This one makes enough for a crowd, or in my case, enough for a big family with teenagers, as well as leftovers. Serve with tortilla chips for an appetizer or over a baked sweet potato for a healthish meal.
Servings: 8
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3 Tbsp smoked paprika
- 2 tsp cumin
- ¼ tsp cayenne pepper
- 4 Tbsp tomato paste
- 1 canned chipotle chile, finely chopped omit for less spicy dip
- 2 Tbsp adobo sauce
- 1 cup liquid (vegetable stock, chicken stock or water)
- 2 28-ounce canned black beans, drained and rinsed
- salt and pepper, to taste
- 1 ½ cups shredded pepper jack cheese
- 1 Tbsp chopped cilantro
- 2 green onions, sliced
Instructions
- In a cast iron pan over medium heat, heat olive oil and saute onions until golden.
- Add garlic and saute for 30 seconds, or until fragrant.
- Add paprika, cumin, cayenne and a big pinch of salt. Saute for 30 seconds.
- Add tomato paste, chipotle pepper and adobo sauce. Stir to combine.
- Add liquid and combine.
- Add beans. Using the back of a wooden spoon, gently smash about half of the beans.
- Add 1 cup of the shredded cheese and mix to combine.
- Top the bean mixture with the remaining cheese and broil until the cheese is golden and bubbly.
- Top with cilantro and green onion. Serve hot.