Black Bean and Smoked Cheddar Dip Recipe

  American Dips

1 can (15 ounces) black beans, drained, with liquid reserved
1/2 red bell pepper, cored, seeded, and coarsely chopped
1/2 small red onion, coarsely chopped
4 scallions, green parts only, coarsely chopped
1/2 teaspoon red wine vinegar or cider vinegar
1/2 cup fresh cilantro leaves
1 canned chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 cup grated smoked Cheddar or other smoked cheese
Chopped chives for serving
Crackers for serving

Place the beans, bell pepper, onion, scallions, vinegar, cilantro, chipotle chile, cumin, chili powder, and salt in the bowl of a food processor fitted with a steel blade and process until the mixture becomes a smooth paste. Add some of the bean liquid if necessary to get the proper consistency.
Transfer the bean mixture to a medium mixing bowl and stir in the cheese.
Transfer to a sealable container and refrigerate until ready to pack.
Let the dip come to room temperature, then garnish with the chopped chives and serve with crackers.
Serves 8 to 10 as an appetizer

Black Bean and Smoked Cheddar Dip

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