Chipotle Black Bean Dip

Beans provide the creaminess in this healthier-than-you-think dip, which has a smoky, spicy kick. Serve it with fresh-baked corn tortilla chips, homemade pita chips, or fresh vegetables for dipping.

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  2 Tbs. olive oil
  
  


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  1/2 medium yellow onion, diced (1/2 cup)
  
  


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  1 medium clove garlic, minced
  
  


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  1/4 tsp. ground cumin
  
  


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  1/8 tsp. ground coriander
  
  


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  One 15-1/2-oz. can black beans (preferably low-sodium), drained and rinsed
  
  


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  2 Tbs. coarsely chopped fresh cilantro; more for garnish
  
  


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  1-1/2 Tbs. fresh lime juice
  
  


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  2 tsp. seeded, minced chipotle chile (from a can of chipotles in adobo)
  
  


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  Fine sea salt and freshly ground black pepper
  
  

Heat 1 Tbs. of the oil in a medium skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, and coriander and cook for 30 seconds more. Set aside to cool slightly.


Put the onion mixture, beans, cilantro, lime juice, chipotle, 1/4 tsp. salt, 1/8 tsp. pepper, the remaining 1 Tbs. oil, and 1 Tbs. water in a food processor. Process until smooth. Transfer to a serving bowl, garnish with more chopped cilantro, and serve.

For more tips on how to use up a can of chipotles in adobo, visit the Test Kitchen blog.