Chipotle Black Bean Dip

{ Prep Time: 10 mins / Difficulty: Easy / Yields: 2 1/2 cups }

Ingredients:

1 1/2 Tbsp canola oil

1/2 cup thinly sliced green onions, including green tops

2 tsp ground coriander

2 tsp ground cumin

2 (15 oz) cans black beans, drained & rinsed

1/3 cup water

1/4 cup freshly squeezed lime juice

2 tsp canned chipotle chilies in adobo sauce, diced

2 tsp kosher salt

1/2 cup reduced-fat sour cream

1/2 cup + 1 Tbsp minced cilantro

baked tortilla chips, whole grain tostito scoops, baked pita chips

Directions:

1. In a 10" nonstick saute pan, heat the oil over medium-high heat. Add the onions, coriander and cumin. Saute, stirring frequently, until the onions are softened, about 2 mins. Add the beans and water. Simmer until the water evaporates, 5-7 mins. Cool in the pan for 5 mins.

2. In a food processor, process the bean mixture until coarsely mashed. Add the lime juice, chipotle chiles and salt. Process until smooth. Add the sour cream and 1/2 cup of the cilantro. Pulse just until the cilantro is incorporated. Taste and adjust seasoning accordingly.

3. Transfer to a serving bowl, then garnish with the remaining cilantro. Serve immediately.

**Make Ahead: this dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from refrigerator 45 mins before serving. Dips like this always taste better the next day!**

Recipe borrowed from Diane Morgan's "Skinny Dips"