Chile and Cilantro Black Bean Dip Recipe

Chile and Cilantro Black Bean Dip Recipe

The twin forces of roasted poblano and fresh jalapeño chiles give this dip fire and heat. Try it with sliced apples, tortilla chips or Kashi* Gourmet Snack Crackers Original 7 Grain.

Makes 6 servings
Total time: 30 minutes


Nutrition Index for Chile and Cilantro Black Bean Dip Recipe


1 organic poblano chile
1 clove organic garlic
1 cup loosely packed organic cilantro leaves
1/2 to 1 organic jalapeño chile, seeds removed and roughly chopped (optional)
2 tablespoons extra virgin olive oil plus 1 teaspoon
1 can (15 oz.) no-sodium black beans, drained and rinsed
Juice from 1 to 2 organic limes
1/2 teaspoon natural sea salt, plus more to taste if you like


1. Turn a gas stovetop burner to high, and place poblano directly onto high flames on your range, turning with tongs until the skin is blistered and charred all over. (If you don’t have a gas stove, put chile on a baking sheet and place under a hot broiler, turning with tongs as necessary, until skin is blistered and charred.) Place poblano in a bowl covered with a plate and let it rest for a few minutes. Remove charred exterior, interior seeds, then chop roughly, and place in work bowl of a food processor.
2. Mince garlic, add a pinch of salt and with the side of a large knife work the garlic into a paste. Add garlic to work bowl, along with the chopped jalapeño, cilantro and two tablespoons of olive oil. Process, scraping down the sides of bowl one or twice, until you have rough puree.
3. Remove a tablespoon of the puree and put it in a small bowl. Add remaining olive oil and pinch of salt to this puree, and set aside.
4. Add beans to food processor, juice from one lime, and 1/2 teaspoon salt. Process, scraping down the sides of bowl. Adjust seasoning, adding more lime or salt.
5. Transfer mixture to a bowl and garnish with the reserved chile/garlic/cilantro/oil mixture and a few cilantro leaves.

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