My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Friday, July 22, 2011

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"

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