Spicy Black Bean Dip with Roasted Red & Chipotle Pepper Recipe

The countdown is on. With four sports lovers living in one house, it is hard to avoid the buzz. If you live in my home country of Canada, your attention is probably poised towards the second half of the hockey season. (My Vancouver Canucks keep jumping between first and second place in the league, which makes me want to wrap myself in a Canadian flag and run around the neighborhood, belting out "O Canada". For the sake of my family's pride, I will refrain…for now. I make no apologies for my actions if we reach the Stanley Cup finals.) If you are a red-blooded American with a passion for hard-hitting, helmet-crushing action, you are salivating over football's biggest event. The Super Bowl, of course. And you know what that means. Football grub.

There are probably more than a few of you that could not care less about the outcome of the game. That’s okay, you can admit it. We know that you are just at the party for the food and the e*trade ads. When there is a spread of wings, garlic & Parmesan fries, and chili, who can blame you?

This spicy black bean dip will fit in well to any football feast. Made smoky by the addition of roasted red peppers and chipotle peppers, this dip can be served with tortilla chips or fresh, raw vegetables. Dig in and may the best team win.

The recipe:

Heat olive oil in a large skillet set over medium heat. Add onion and cooking, stirring occasionally, until onion is soft, about 5 minutes. Add garlic, ground cumin and dried oregano and cook for additional 2 minutes.

Stir in roasted red peppers (try making your own), black beans, chipotle peppers and salt and let flavors meld, about 2 minutes.

Remove skillet from heat. Spoon black bean mixture, adobo sauce and water into the bowl of a food processor. Pulse until the mixture is combined, but the consistency is still slightly chunky.

Transfer the dip to a medium bowl and stir in fresh lime juice and cilantro. Serve with tortilla chips or crudites.

Other dip recipes:

Cookin’ Canuck’s Artichoke & Hazelnut Pesto Spread/Dip
Cookin’ Canuck’s Roasted Vegetable (Sweet Potato, Eggplant & Tomato) Spread/Dip
Guilty Kitchen’s Edamame Cilantro Dip
Never Enough Thyme’s Spicy White Bean Dip
101 Cookbooks’ Caramelized Onion Dip

Spicy Black Bean Dip with Roasted Red & Chipotle Peppers

2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp dried oregano
2 roasted red bell peppers, chopped
2 (15 oz. each) cans black beans, drained and rinsed
2 chipotle peppers, seeded and minced (sold in cans in adobo sauce)
1/2 tsp kosher salt
1 tsp adobo sauce (from chipotle pepper can)
2 tbsp water
1 tbsp fresh lime juice
1/4 cup chopped cilantro, plus more for garnish
Sour cream for garnish (optional)

Heat olive oil in a large skillet set over medium heat. Add onion and cooking, stirring occasionally, until onion is soft, about 5 minutes. Add garlic, ground cumin and dried oregano and cook for additional 2 minutes. Stir in roasted red peppers, black beans, chipotle peppers and salt and let flavors meld, about 2 minutes.

Remove skillet from heat. Spoon black bean mixture, adobo sauce and water into the bowl of a food processor. Pulse until the mixture is combined, but the consistency is still slightly chunky. Transfer the dip to a medium bowl and stir in fresh lime juice and cilantro. Serve with tortilla chips or crudites.

Makes about 3 cups.

Printable recipe

Tagged as: Beans, black bean, Dip, roasted red pepper, Superbowl