Chipotle Bean Dip with Cilantro Lime Cream
A delicious chipotle bean dip made with pinto beans and chipotle peppers and topped with a creamy, tangy, yogurt based sauce.
Thank you to Stonyfield for sponsoring this post.
Summer is in full swing around here and so are the cookouts, picnics and pool parties. It helps to have a few quick & easy recipes for something shareable to whip up when the invites come in.
A decadent dip is always a crowd pleaser, but I don’t always feel good about bringing a cheesy gut-buster to a party. So I challenged myself to come up with a healthy dip that still tastes indulgent. Working with Stonyfield Greek yogurt as a key ingredient, I came up with a winning recipe: Chipotle Bean Dip with Cilantro Lime Cream.
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How to Make Chipotle Bean Dip
The base of the dip is made with simple healthy ingredients like pinto beans, garlic and olive oil and flavored with spicy chipotle peppers (1 pepper is enough for our taste, but feel free to add 2 if super spicy is your thing), chili powder, cumin, paprika and a dash of lime juice.
You really can’t beat a dip recipe where you dump everything together into a food processor. Just give it a few good spins and it’s done!
Then repeat the process with the ingredients for the Cilantro Lime Cream. The combo of Stonyfield Organic plain Greek yogurt, fresh cilantro and a bit of lime juice makes a nice, bright contrast to the spicy bean dip.
This dip goes perfectly with Late July Sea Salt Multigrain Tortilla Chips. They are every bit as crunchy and salty as ordinary tortilla chips – but these are power packed with chia, flax, millet, quinoa and more, plus they are certified USDA organic and Non-GMO certified.
Chipotle Bean Dip Recipe
Chipotle Bean Dip with Cilantro Lime Cream
Equipment
- Food processor or blender
Ingredients
Chipotle Bean Dip
- 1 can organic pinto beans drained (or 1¾ cups)
- 1 clove garlic
- 1-2 chipotle peppers in adobo sauce
- 2 T lime juice
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ cup olive oil
Cilantro Lime Cream
- ½ cup Stonyfield Organic Plain Greek Yogurt
- 1 T lime juice
- ¼ cup cilantro
Instructions
- Place all ingredients in a food processor or blender.
- Mix until completely blended and dip is a creamy consistency.
- Cilantro Lime Cream
- Place all ingredients in a food processor or blender.
- Mix until well blended.
- To serve: Place Chipotle Bean Dip in bowl. Top with Cilantro Lime Cream. Serve with Late July Multigrain Tortilla Chips and raw veggies.
What’s your favorite summer potluck food?
