Silky black bean dip gets its smoky kick from chipotle chilies.
Servings: Makes about 2 1/2 cups
  • 1 1/2 Tbsp. canola oil
  • 1/2 cup thinly sliced green onions , including green tops
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 cans (15 ounces) black beans , drained and rinsed
  • 1/4 cup lime juice (about 2 limes)
  • 2 tsp. canned chipotle chilies in adobo sauce
  • 2 tsp. coarse salt
  • 1/2 cup reduced-fat sour cream
  • 1 small jalapeno chili , seeds and ribs removed, minced
  • 1/2 cup and 1 Tbsp. minced cilantro
  • Directions
    Total time: 25 minutes

    In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.

    In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl. Garnish with remaining cilantro and serve immediately.

    Per 2 Tbsp. serving: 57 calories, 2 grams fat, 3 grams protein, 2 grams fiber

    Note: This can also top nachos or fill quesadillas. It can be prepared up to two days in advance.

    Try 3 other low-cal twists on classic holiday dips from Diane Morgan


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