The Holiday season is officially here, a time for indulgences, parties, and much eating and drinking. Everyone braces for the rich food that this time of year brings – chocolate, eggnog, cookies – not to mention all of the snacking foods like cheeses, party platters and the like. Here’s a little dip that is quite out of the ordinary and just as good with veggies as with crackers.
I whipped this together the other night because I recently made homemade Chipotle in Adobo sauce and have been trying to find a way to showcase it. Reeni of Cinnamon Spice and Everything Nice presented mouth-watering honey chipotle wings a few weeks back, but the gods seemed to conspire against me making that dish. So, like an obedient mortal, I bent to their will and took another route, this white bean dip.
White beans are so creamy that when paired with the spice of the chipotle, they simply soak it up. The cilantro and lime are always the perfect dance partners and adding the roasted garlic and a touch of honey mellowed out the sharpness of the flavors. This is a spicy dip, so don’t be fooled! The spice kicks in at the end of the bite, leaving a smokiness that I can never resist! This dip would be spectacular with corn chips, but I would reduce the salt just a smidge if your chips are also salted.
Chipotle White Bean Dip with Cilantro
1 can (15 oz) navy or great northern white beans, with liquid
1 cup cilantro, loosely packed
1 lime, juiced
2 tablespoons chipotle in adobo sauce
2 teaspoons salt
1 bulb roasted garlic (about 10 cloves) (see here for a good how-to make roasted garlic)
2 teaspoons smoked paprika
2 teaspoons cumin
2 teaspoons Chile powder
1 teaspoon honey
1/3 cup olive oil
Blend all ingredients in food processor until smooth. Taste for salt and chill.
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