Black Bean–Smoked Chile Dip

This image courtesy of Joseph DeLeo

Use this spicy spread for nachos or in a quesadilla, as well as for a dip.

About2 cups



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCocktail Party, Family Get-together, game day

Recipe Courseappetizer, hors d'oeuvre, snack

Dietary Considerationhealthy

Equipmentfood processor

Five Ingredients or LessYes


Taste and Texturehot & spicy, savory, smoky, spiced

Type of Dishdip/spread


  • 2 cups cooked black beans
  • ½ cup water or bean broth
  • 1 tablespoon sunflower or safflower oil
  • ¼ cup sliced scallion, including some of the greens
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ cup chopped cilantro
  • 1 teaspoon pureed chipotle chile or ½ teaspoon cayenne
  • Juice of 2 or 3 limes
  • Salt


  1. Warm the beans in the water. Heat the oil in a small skillet. Add the scallion and spices and cook over medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.

  2. Coarsely puree the beans, scallion mixture, and chile in a food processor. Taste; if you want it hotter, add more chile in small increments. Add lime juice and salt to sharpen the flavors.


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