Author Notes
This recipe is easy to make and it packs a lot of flavor. You can't just take one nibble of this smooth and spicy bean dip. The dip is also topped with a chimichurri inspired sauce of cilantro, fresh garlic and extra virgin olive oil. —MrVillalobos
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Ingredients
- The cilantro, garlic and olive oil sauce.
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1/4 cup
loosely packed cilantro leaves
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1 tablespoon
extra virgin olive oil
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1
garlic clove
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salt to taste
- The dip
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15.5 ounces
White beans
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1
chipotle pepper in adobo sauce
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2 tablespoons
extra virgin olive oil
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1 tablespoon
freshly squeezed lemon juice
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1
garlic clove
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1/4 teaspoon
oregano
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salt & pepper to taste
Directions
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Sauce: Measure out a quarter cup of lightly packed cilantro leaves and place into a bowl. Throw in a clove of garlic and add the olive oil and salt. Process all this together using a hand blender if you have one. Then, set aside.
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Dip: Place the white beans in a bowl and add: 1 garlic clove, 1 whole chipotle pepper in adobo sauce, 1/4 teaspoon of oregano, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice and then salt and pepper to taste. Blend ingredients together and pour into a serving bowl.
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Presentation: To finish the dip, place the cilantro-garlic sauce over the top of the bean dip. I also sprinkled some habanero chili peppers I cut into small squares over the dip and sauce to give it a nice KICK.
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Enjoy the dip with the common go-to, tortilla chips. Also, cut up some fresh veggies for dipping.
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