Friday, November 6, 2015

Chipotle White Bean Dip


This is one of my favorite dips to make at home, and I honestly can't believe that this is the first time I am posting about it. I have made it for parties as well as for snacking on at home. I may or may not have had just this dip and some pita chips for dinner on occasion. Don't pretend you haven't done it too. Aren't snacks for dinner the best sometimes? Now you all know that I like the heat, but if spicy isn't you forte, feel free to only add 1 chipotle chile instead of 2 to cut the heat index down. Drizzle with really good olive oil and sprinkle with some pepita seeds for an extra boost of flavor! 


Chipotle White Bean Dip

Ingredients:
  • 1 can white beans, drained and rinsed
  • 2 chipotle chiles in adobo
  • 2 garlic cloves, peeled and roughly chopped
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tbsp. lemon juice
  • 1/4 cup olive oil
  • pinch of sea salt
In a food processor, add the chipotle chiles and garlic and pulse until chopped. Then turn the processor to the on position and add the beans in three sections, waiting for the first addition to chop before adding the next. 

Add in the cumin, chile powder and lemon juice and pulse 5 times. Now with the processor in the on position, slowly add the olive oil in a steady stream until the mixture begins to smooth out. If you desire a thinner consistency, add a tbsp. of water at a time until your desired consistency is reached.

Season with salt to taste, and keep covered in the fridge until ready to serve. 

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