This vegan Spicy Chipotle Black Bean Dip with Pico de Gallo is a zesty and flavorful appetizer that's perfect for parties or game nights. The creamy black bean base is complemented by the fresh and tangy Pico de Gallo, creating a delicious dip that everyone will love.
Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 chipotle pepper in adobo sauce, minced. 2 cloves garlic, minced. 1 tablespoon lime juice. 1 tablespoon olive oil. Salt to taste. 1 cup diced tomatoes. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo, seeded and finely diced. 1 tablespoon lime juice. Salt and pepper to taste.
Instructions: Black beans, chipotle pepper, garlic, lime juice, olive oil, and salt should all be put in a food processor and mixed together. Pulse until it's creamy and smooth. Move the black bean mix to a bowl for serving. To make the Pico de Gallo, put green onion, cilantro, jalapeo, lime juice, salt, and pepper in a separate bowl and mix them together. Put the Pico de Gallo on top of the black bean dip. You can serve this with vegetable sticks or tortilla chips. Have fun!
Prep Time: 15 minutes
Cook Time: 0 minutes
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