Once every few weeks, my husband and I like to enjoy a casual , no cutlery kind of dinner. Usually, that entails some sort of dip and veggie combo. Since I always have my pantry stocked with canned beans I use really any type of bean to make a delicious dip. For this particular night I had my sights set on making a spicy style dip. Chipotle was my choice of spice, but knowing how spicy those little peppers are I used only one. (Note: although my background is Korean and I love spicy food, those peppers are no joke!) Drizzle the dip with good olive oil and sprinkle a bit of paprika and you've got a dip worth serving to guests. My picture here only suggests dippable goodies, but feel free to use whatever dippable you want. Enjoy!

Yields about 2 cups

  • 1 (19 oz) can of white beans, drained and rinsed (use your favourite)
  • 1/4 cup sour cream or 2-3% yogurt
  • coarse salt and freshly cracked black pepper
  • 1 chipotle pepper in adobo sauce + 1 tsp of adobo sauce (add more if you dare)
  • 2-3 tbsp extra virgin olive oil
  • a sprinkle of paprika (sweet or spicy)

Dippable suggestions: carrots, celery, baby potatoes, apple slices, red bell peppers, cucumbers, mushrooms, cherry tomatoes, naan or pita bread, kielbasa sausage

In a food processor, add in the rinsed beans, sour cream, pinch of salt, pepper, chipotle pepper, and 1 tsp of adobo sauce. Pulse until smooth. If needed, add 1-2 tbsp of water to help thin it out. Spoon the dip into a serving bowl and drizzle good quality extra virgin olive oil, then sprinkle a bit of paprika for spice and colour. Serve along side veggie sticks and other dippables.

Cook's Tip: If planning to serve this later on, place the dip into a bowl, cover, and put into the fridge until ready to serve. Then drizzle the olive oil and sprinkle the paprika later.

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