Recipe: Chipotle-Black Bean Dip

I first made this dip on the fly, while ravenously hungry and roving my kitchen for snacks. It's become a standby because it comes together so quickly with pantry staples. Feel free to adjust the measurements -- I like spice and garlic, but feel free to tone them down!


    •1 onion, quartered (red or white)
    •1-4 cloves garlic
    •1-2 chipotle peppers in adobo sauce
    •1 15 oz can black beans, drained
    •1 ear sweet corn or 1 10 oz can corn, drained
    •1 bunch cilantro, stems and leaves separated
    •1 tomato, chopped (optional)

In a food processor, mix the onion, garlic, cilantro stems, and chipotle pepper until uniformly chopped.

Add the black beans, processing only until creamy but not uniform.

Add the corn and tomato, process only until mixed.

Stir in the cilantro leaves, saving a couple for garnish, and pour into a bowl.

Serve with bread or chips, or eat from a spoon!

Presented by

Nozlee Samadzadeh was raised in Oklahoma and went to school in Connecticut, where she interned at the Yale Sustainable Food Project. She now lives and cooks in Brooklyn, where she spends her time combining her three favorite things: computers, farming, and food.

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