It is highly recommended that you use dried black beans for this black bean and smoked cheddar dip recipe. Rehydrated dried black beans produce a fresher flavor and better texture than canned black beans. Be sure to save the cooking liquid, as you may need it later in the recipe!
Black Bean and Smoked Cheddar Dip
1¾ cups cooked black beans (about 1 cup dried), or one 15.5 can black beans
1 cup smoked cheddar or other smoked cheese, grated
½ cup fresh cilantro
one half red bell pepper, cored, seeded, and coarsely chopped
one half small red onion, coarsely chopped
4 scallions, green parts only, coarsely chopped
½ tsp red wine vinegar or cider vinegar
1 canned chipotle chile in adobo sauce
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
chopped chives for garnish (optional)
- In a food processor, add the black beans, onion, scallions, bell pepper, cilantro, vinegar, chipotle, cumin, chili powder, and salt. Process into a smooth paste. If necessary, add some of the bean cooking water or liquid from the canned beans to get the right dip consistency.
- Transfer the black bean dip to a large bowl, and stir in the grated cheese.
- Garnish with chopped chives and serve immediately, or transfer to a resealable container and refrigerate. If refrigerating, allow dip to warm to room temperature before serving.
Yield: Serves 8-10 as an appetizer
This recipe was adapted from The Tailgating Cookbook: Recipes for the Big Game.