Red Bean & Chipotle Dip

Makes 1½-2 Cups


  • 1 15½ oz can dark red kidney beans, drained and rinsed
  • 2 garlic cloves, peeled
  • ¼ cup orange juice (fresh recommended)
  • ½ tsp ground cumin
  • ½ tsp kosher salt
  • ¼-½ tsp chipotle chili powder (or to taste) (can substitute cayenne powder)
  • juice of 1 lime
  • 2 tbsp chopped fresh cilantro leaves (reserve some for garnish)


  1. Place the beans, garlic, orange juice, cumin, salt, chipotle, lime juice and 1 tbsp of the cilantro in a food processor and process until smooth
  2. Transfer to a serving bowl and serve immediately garnished with the remaining 1 tbsp of cilantro, or cover and refrigerate for up to 3 days

Serving Suggestions

  • toasted pita bread
  • corn chips
  • vegetable slices