This Chipotle Black Bean Dip is creamy, and smoky, and spicy, everything you could ever want from a bean dip minus that yucky fat that none of us need. Pair it up with baked tortilla chips for a low cal/low fat snack the whole family will love.
February is American Heart Month. So this week the Sunday Supper family is celebrating all things heart healthy, and showing you that eating healthy tastes good! Thanks so much to Ethel of eating instead, and Lori of Foxes Love Lemons, for hosting this event!
Are you one of those people that immediately looks for the closest exit when someone mentions healthy food? It is OK to admit it, I know I was one. As soon as the conversation turned to eating healthy, my brain thought of flavorless boring food. I saw things like colorless boiled chicken, bread that tasted like cardboard, and vegetables void of any seasoning. Butter and salt banished forever from my kitchen. In other words hell, I saw hell people!
So of course I had no desire to learn how to incorporate this torturous notion into my life. I refused to read cookbooks. I mean why would I? Nobody would want to eat anything made from them right? And I was not the only one that felt that way. The whole entire family balked at the mere mention of it. But then, in 2004, my Dr talked to me about my health and used the ace up his sleeve by asking me if I wanted to be around to see my grandchildren. Nicely played Doc, nicely played!
The reality of my situation was I was 40 years old, and 160 pounds overweight. Changes had to be made, and made fast! My diet of Loaded Carne Asada Nachos, foot long Philly Cheesesteaks with extra cheese, Meat Lovers Pizza, and Hot Fudge Sundaes? Ya um, that was going to have to change. But what in the heck was I going to eat? How was I going to eat healthy when I didn't like fish (unless they it was fried and dipped in a gallon of tartar sauce) and vegetables and I were not exactly on speaking terms. If it wasn't cooked in butter, fried, or smothered in cheese, I pretty much didn't eat it. But I was determined to try.
Little by little I made changes to the way my family and I ate. Red meat made appearances occasionally, I opted for chicken and pork instead. I braved the task of cooking AND eating fresh veggies. Cut out the tons of bread, high fat, and sugary foods we were eating. I filled the fridge with bags of fresh fruit so the kids could just grab and go when they wanted a snack. It was a lot easier (and tastier) than I thought it would be, and the family didn't complain near as much as I thought they would.
Kevin has high blood pressure, I mean like OhhEmmmmGeeee Dude high blood pressure, so I checked out the American Heart Associations website for the recommended heart healthy diet suggestions. Now I am careful with salt, we try to eat fish once or twice a week (since moving to the Pacific Northwest I LOVE fish), fresh fruits and veggies are a daily thing (we love love LOVE our vegetables grilled or roasted), whole grains are becoming a regular player in the game (I use whole grain pastas now and we all love quinoa), low fat low fat low fat is a mantra in my house, and beans are becoming a fave substitute when I am looking for protein in a meal without adding meat. Kevin is a die hard carnivore, but when I began making things like , , , and , he decided beans weren't too bad. Yay me!!
But there are days when my junk food loving evil twin rares her wicked little head and whines and cries about missing her favorite binge foods. She is such a pain I swear! Those are the times I have to bring out my WMDs. Weapons of munchie destruction!
OK admit it, you giggled at that just a little bit.
One of my favorite munchie choices was chips and dip, and Fritos and bean dip were always a big weakness of mine. I don't want to think about how many cans of that stuff I put away! Or what is really in it *shudder*. Between the greasy fried chips, and fat filled dip UGH horrible, HORRIBLE!! I knew I had to come up with a way to satisfy that craving while still sticking to our heart healthy eating plan.
Enter the awesome black bean. I seriously love these little guys? I am never without a can of them, and they make their way into tons of my recipes. I knew I wanted to use them as the base of my bean dip. I found several ideas on Pinterest. There was Simple Black Bean Dip over at Edible Perspectives, 5 minute Black Bean Dip from Cookin' Canuck, and Spicy Black Bean Dip from Savory Sweet Life. They were all so simple, and sounded so good.
I decided I wanted to go the spicy route, and chipotle is a favorite of both Kevin and I. We love the smoky heat it adds to a dish. So chipotle it was, and out came my food processor. A few minutes later this amazing black bean dip was on the table, ready for us to dive into.
When I say it is amazing I am not blowing smoke people. It is creamy, and smoky, and spicy, everything you could ever want from a bean dip minus that yucky fat that none of us need. Pair it up with baked tortilla chips, fresh veggies, or pita chips, and you have a snack the whole family will love.
Give this dip a try, I promise you will never go back to that canned dip again!!
Chipotle Black Bean Dip
- 2 cans low sodium black beans, rinsed and drained
- 1/2 cup chipotle salsa
- 2 large cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1/4 to 1/2 teaspoon chipotle chili powder
- Kosher salt
- Fresh cracked black pepper
- A good sized handful fresh cilantro leaves
- Combine all of the ingredients in a food processor and blend until smooth. Add the cilantro and pulse a few times to incorporate it into the dip. Taste and adjust the seasonings if needed.
- Serve with baked tortillas chip, veggies, or pita chips.
Total time: 5 mins.
Tags: black beans, salsa, chipotle, garlic, lime juice, cilantro, dip, healthy, appetizer
Now, are you ready for more heart healthy grub? Check out these fabulous dishes from the rest of the Sunday Supper gang!
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- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
- Almond Crusted Chicken Nuggets by Momma's Meals
- Chipotle Black Bean Dip by Bobbi's Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane's Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
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- Kale, Spinach, and Bean Soup by Ruffles & Truffles
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- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue's Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy's Recipes and Writings
- Collard Greens with Cumin and Paprika by Nik Snacks
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- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
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- Salmon Salad Niçoise by That Skinny Chick Can Bake
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- One Pot Mexican Quinoa by Have Fun Saving
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
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