Black Bean Walnut Dip

Black Bean Walnut Dip

Nutty walnuts perfectly complement the spicy flavor of chipotle peppers. Serve as-is with baked tortilla chips for a quick snack.


  • 1 15-ounce can black beans, rinsed, drained
  • 2 tablespoons lime juice
  • 1 tablespoon extra-virgin olive oil
  • Salt, to taste
  • 1 Adobo chipotle pepper, small, plus 2 teaspoons sauce from can
  • 1-2 garlic cloves
  • 1/2 cup California walnuts, chopped
  • 1/3 cup cilantro leaves, fresh, lightly packed


  1. Puree beans, lime juice, olive oil, salt, chipotle pepper with sauce and garlic in a food processor.
  2. Add walnuts and cilantro and pulse to chop.
  3. Cover and refrigerate until ready to serve. (May be stored in the refrigerator for up to three days.)


Toasted and chopped California walnuts, sour cream, sliced green onions, diced tomatoes


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