Smoky Black Bean Dip

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, chopped
• 1/4 cup chopped onion
• 3 garlic cloves, chopped
• 1/2 cup unsalted chicken stock
• 2 teaspoons chopped chipotle chiles in adobo sauce
• 1 (15.5-ounce) can drained unsalted black beans
• 1/2 teaspoon kosher salt
• 1/4 cup reduced-fat sour cream
• 1 tablespoon olive oil
• 2 teaspoons lime juice

1. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add chopped mushrooms, chopped onion, and chopped garlic; cook 7 minutes. Add chicken stock and chiles; cook 1 minute. Combine mushroom mixture, beans, and salt in the bowl of a food processor; pulse until well combined. Transfer to a bowl; swirl in sour cream, 1 tablespoon olive oil, and lime juice. Serve with tortilla chips and crudites.

olive oil, cremini mushrooms, onion, garlic, chipotle chiles, kosher salt, sour cream, olive oil, lime juice

Taken from www.myrecipes.com/recipe/smoky-black-bean-dip (may not work)