Healthy Black Bean Dip

I've decided that if I want to try and keep any semblance of sanity, and still put out great recipes, I may have to stop trying to be so witty and cute in my posts...but am I even very cute or witty in my posts? Anyway, here's a dip I enjoyed while watching the Super Bowl. It's easy, fast, and healthy! Just don't tell anyone. This is definitely going to be my new go to recipe when I want something fun to eat, but don't want to put a lot of time in to it. It's smoky, tangy, and eating it with a dollop of sour cream on top cuts through the spice a bit. I made this on Saturday evening and it was so good, I almost didn't have enough for the game. Now that I am re-stocked on black beans, I have a feeling I'll be making this again very soon.




Healthy Black Bean Dip
(Adapted from Active Foodie)



Makes 2 generous servings

1 15-ounce can black beans, drained and rinsed
2 chipotles in adobo
1/4 teaspoon adobo sauce
1/2 teaspoon salt
1 clove garlic, grated
2 small tomatoes, seeds and pulped scooped out and diced, one reserved for topping
Juice of 1/2 lime
2 green onions, whites and light green parts sliced, green tops reserved
2 tablespoons fresh cilantro, roughly chopped

Place beans, chipotles, adobo sauce, salt, and garlic in a food processor and pulse until well mixed.

Add the tomatoes, lime, green onions, and cilantro and pulse just until combined.

Serve with grated cheese, tomatoes, sour cream and corn chips.

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