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Black Bean Walnut Dip

This creamy black bean dip gets a smoky kick from chipotle and a nutty crunch from California walnuts, all blended together in minutes. Bright lime juice and fresh cilantro keep it light, making it just as good scooped up with tortilla chips as it is spread onto a sandwich. Recipe developed by Grant Geard.

Featuring USA Pulses and California Walnuts

Ingredients

425 g	canned black beans (1 can), rinsed and drained
30 ml	lime juice
15 ml	extra virgin olive oil
	salt, to taste
1	small chipotle pepper in adobo, plus 2 tsp. adobo sauce
1–2	garlic cloves
60 g	California walnuts, chopped
5 g	fresh cilantro, lightly packed
	for serving: toasted chopped California walnuts, sour cream, sliced green onions, diced tomatoes

Step 1
Purée the black beans, lime juice, olive oil, salt, chipotle pepper with adobo sauce, and garlic in a food processor.
Step 2
Add the walnuts and cilantro, and pulse to chop.
Step 3
Cover and refrigerate until ready to serve (keeps in the fridge for up to 3 days). Serve topped with toasted chopped walnuts, sour cream, green onions and diced tomatoes, as desired.

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Breakfast

Black Bean Walnut Dip

Ingredients

Step 1

Step 2

Step 3

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