Spicy Black Bean Dip with Roasted Red & Chipotle Pepper Recipe

Ingredients

• 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)
View Full Recipe at Cookin' Canuck