White Bean, Chipotle Pepper & Basil Dip

Photo by: mangotomato
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by mangotomato

over 2 years ago

emilyolson80's Testing Notes:

Mangotomato's chipotle-spiked spread is a fun twist on the traditional white bean dip. Fresh basil shines here, but the star of the show is the chipotles in adobo sauce. Because these saturated peppers pack a lot of heat, start with one chipotle and add more to taste -- we found one added plenty of heat. Pretzels, crackers, or raw veggies are the perfect sidekicks to this creamy appetizer.

It all started with a can of Northwestern beans, a can of Chipotle peppers in Adobo sauce and basil that had to be used, or would wilt. I came up with White Bean, Chipotle Pepper & Basil Dip. Use this dip with crackers and crudite or as a spread for sandwiches.

If you like the heat, use 3 chipotle peppers in adobo sauce. If you don't, start with one.

Serves 4-8

  • 15.5 ounces can Northwestern beans, rinsed and drained
  • 1 garlic clove, smashed
  • 1 handfull basil leaves
  • 3 Chipotle peppers in Adobo sauce
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 4 ounces sour cream
  • salt & pepper to taste

Puree all ingredients in a food processor. Serve with crackers and/or crudite.

Edamam

Nutrition Info:

PER SERVING:

  • 456 calories
  • 10g total fat
  • 4g saturated fat
  • 15mg cholesterol
  • 316mg sodium
  • 68g carbohydrate (17g dietary fiber, 4g sugar)
  • 27g protein
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