Chipotle Black Bean Dip

• 2 cans (15 Oz. Size) Low-Sodium Black Beans (Or 3 Cups Cooked Black Beans)
• 2 Tablespoons Olive Oil
• 1 whole Lime, Juiced
• 1 whole Vine-Ripened Tomato, Roughly Chopped
• 1 clove Garlic, Peeled And Roughly Chopped (1 Large Clove Or 2 Small Cloves)
• 1/4 whole Onion, Roughly Chopped (I Used White But Yellow Or Red Would Work, Too)
• 2 whole Chipotle Chilies From A Can Of Chilies In Adobo
• 1 teaspoon Adobo Sauce (Omit For A Milder Dip)
• 1/2 teaspoons Cumin
• 1/4 teaspoons Kosher Salt
• Chopped Cilantro, For Sprinkling
• Tortilla Chips Or Veggies, For Serving

1. Add all ingredients to a food processor and process until smooth.
2. Transfer to a serving bowl and sprinkle with chopped cilantro.
3. Easy peasy!
4. This dip keeps in the refrigerator for several days, and will become firmer when cooled.
5. Enjoy!

black beans, olive oil, tomato, clove garlic, onion, chilies, adobo sauce, cumin, kosher salt, cilantro, tortilla chips

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chipotle-black-bean-dip-2/ (may not work)