Appetizers » Red Bean & Chipotle Dip
We've all been there, but how often does a cooking error turn into a success story? Food writer and book author Sally Sampson shares a kitchen misstep that turned into a keeper of a recipe. This dip is so good that she included it in her book, party dips! 50 zippy, zesty, spicy, savory, tasty, tempting dips. Just goes to show you, we do learn from our mistakes.
Print Recipe
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
Comments (1)
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Posted Wednesday, January 28, 2009, at 4:06 pm by Brooke Toubeau:I tried this and it was reeeal good. if you love garlic as much as i do.. its a perfect match.
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