Smokey Black Bean Dip

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Here’s our last South of the Border inspired recipe for the week, a smokey black bean dip.  This recipe is is sort of twofold.  One: I wanted to make a healthy snack that I could grab out of the fridge when the late afternoon snackies hit.  Two: I had a couple bags of dried black beans in my pantry that I wanted to use up.  Oh…and I had that little can of chipotle peppers I can’t seem to find enough uses for sitting in the fridge.  So, threefold.

I love the smokey flavor the chipotle peppers give this black bean dip and the freshness from the other simple ingredients.  I served my smoke black bean dip with loads of colorful bell peppers, but it’d be great with your favorite tortilla chip.  I even love making my own tortilla chips.  Just get regular flour tortillas, cut them in triangles and lay them on a baking sheet.  Sprinkle a teeny bit of salt on them and bake at 350 for about 10 minutes until they start to turn golden brown.  Delish!


Smokey Black Bean Dip

SERVES makes about 2 1/2 cups PrintDownload






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