Source: California Walnut Board

Black Bean Walnut Dip
Nutty walnuts perfectly complement the spicy flavor of chipotle peppers. Serve as-is with baked tortilla chips for a quick snack.
Serves: 6
Prep Time: 15 minutes
Cook Time: 0 minutes


One 15-ounce can black beans, rinsed and drained
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
Salt to taste
1 small Adobo chipotle pepper, plus 2 teaspoons sauce from the can
1-2 garlic cloves
1/2 cup chopped California walnuts
1/3 cup fresh, lightly packed cilantro leaves

In a food processor. puree the beans, lime juice, olive oil, salt, chipotle pepper with sauce and garlic.

Add the walnuts and cilantro and pulse to chop.

Cover and refrigerate until ready to serve. (May be stored in the refrigerator for up to three days.)

Toppings for the dip: Toasted and chopped California walnuts, sour cream, sliced green onions and diced tomatoes.

Per Serving: 130 calories; 9 g fat; 1 g saturated fat; 0 mg cholesterol; 320 mg sodium; 12 g carbohydrate; 4 g fiber; 4 g protein