Spicy Chipotle White Bean Dip

A healthy bean dip with a spicy kick that you could easily make in the food processor in 5 minutes!

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Remember when you were a kid and Christmas day was all you could think about? I would count down the days to the 25th and try so hard to stay up all night to get a glimpse of Santa. But of course I’d always fall asleep within minutes and I never had a chance to see him.

But now that I’m a “grown-up,” I had no excitement for Christmas this year.

That is, until this happened – major Christmas-present-unwrapping-chaos.

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And this.

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And I got even more excited when the antlers came out.

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Sherman also seemed to love our present – is it wrong that I want my niece to be a food blogger just like me? At least she gets to do it with a super cool apron.

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And of course here’s Chandler – I love his cute little face as he watches his parents help open his presents.

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But now that Christmas is over, I guess it’s time to bring out the big guns and start some major clean eating. But I’m sure you’ll think I’m completely hypocritical when you see tomorrow’s post – hey, at least I’m trying, right?

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So here you have it – a white bean dip with a Mexican twist and some chipotle peppers for a spicy kick. You can easily serve it as a dip for your New Year’s party since it takes just 5 minutes to make or you can eat it as a midnight snack guilt-free!

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Spicy Chipotle White Bean Dip

A healthy bean dip with a spicy kick that you could easily make in the food processor in 5 minutes!
Prep Time5 mins
Total Time5 mins
Yield: 4 SERVINGS

Materials

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1-3 chipotle peppers in adobo sauce, or more, to taste
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 teaspon chili powder
  • 1/4 cup plus 2 tablespoons olive oil

Instructions

  • In the bowl of a food processor, combine cannellini beans, chipotle peppers, garlic, Meyer lemon juice, cumin and chili powder.
  • With the motor running, add olive oil in a slow stream until emulsified.
  • Serve with pita bread or tortilla chips, if desired.

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