Smoky Black Bean Dip with Scoop Tortilla Chips
Ingredients
- 2 15 oz cans black beans, drained and rinsed, divided
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup chicken or vegetable broth
- 2 tablespoons fresh lime juice
- Scoop-style tortilla chips for serving
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
- Stir in the garlic, smoked paprika and cumin, and cook for 30 seconds, until fragrant.
- Add three quarters of the black beans and the broth.
- Simmer for 5 minutes, stirring occasionally, then mash most of the beans against the side of the pan with a spoon, until the mixture turns thick and mostly smooth.
- Stir in the remaining whole beans and the lime juice.
- Spoon into a bowl and set it into the board with the scoop chips.
Good to Know
Swap the broth for the liquid from the can if a thinner dip is fine, it cuts one ingredient without changing the flavor much.