Recipe: Chipotle-Black Bean Dip

By Nozlee Samadzadeh

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!

This article available online at:

http://www.theatlantic.com/health/archive/2009/12/recipe-chipotle-black-bean-dip/31246/