Black Bean Tomatillo Dip

• 1/2 pound tomatillos, husked and rinsed
• About 2 tbsp. coarsely chopped cilantro
• 1/2 teaspoon lime zest
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1 small garlic clove, minced
• 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
• 1/4 cup reduced-sodium chicken or vegetable broth
• 1 teaspoon chopped canned chipotle chile
• 1/3 cup chopped drained roasted red peppers
• 1/4 cup plain whole-milk Greek yogurt

1. Preheat broiler. Put tomatillos on a rimmed baking sheet and broil 2 to 3 in. from heat, turning once, until charred in places, about 12 minutes. Let cool 5 minutes.
2. Pulse tomatillos (including skins) only 4 or 5 times in a food processor with 2 tbsp. cilantro, the zest, and 1/4 tsp. each salt and pepper. Scrape into a bowl; set aside.
3. Pulse garlic, beans, broth, chipotle, and remaining 1/4 tsp. each salt and pepper in a food processor until almost smooth.
4. Spread bean mixture in a small bowl (preferably straight-sided). Spoon red peppers, then tomatillo sauce in layers on top. Spoon yogurt in the middle. Garnish with more cilantro and serve with chips.
5. Note: Nutritional analysis is per 3-Tbsp. serving.

cilantro, lime zest, kosher salt, pepper, garlic, black beans, chicken, chile, red peppers, milk

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