Bean dip might be one of the least exciting items on any buffet of snacks, but this great recipe has some spark to it. The creamy white beans are brightened up with the garlic and lemon juice and the chipoltes give some kick. If you haven’t used chipoltes in your cooking before they are are a simple way to add a lot of flavor to any southwestern-style dish. These peppers have a smoky taste that gives a depth of flavor to whatever you are cooking. They come in a can that you can usually find in the ethnic food section of your grocery store. They are ready to use, just chop them up and stir them in.
This bean dip comes together in just a few minutes and doesn’t even involve turning on the stove. Unless, of course, you are ambitious and want to cook your own beans. Since it will probably be a while before I use up the rest of my chipoltes, I took the extra ones and stuck them in the freezer in a plastic bag to keep them fresh. The beans I used to make this dip were “Great Northern Beans”.
Ingredients
- 2 15 ounce cans of white beans
- 2 cloves garlic, minced
- 1-2 chipoltes in adobe, chopped fine
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1/2 cup olive oil
- 1/4 cup chopped parsley
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- additional hot sauce and smoked almonds for garnish, if desired.
Instructions
- Rinse and drain the beans well and place in a large bowl. Mash very well with a potato masher. Stir in all of the other ingredients. Let sit for an hour or so before serving.
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