Summer is heating up! Let's spice things up with some fun recipes!
Serves 8 (makes about 2 cups)
Prep time: 10 minutes active, 30 minutes total
Ingredients:
• 2 celery stalks, diced
• 2 small carrots, diced
• 1 cup vegetable broth
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 cup cooked black beans
• 2--3 chipotle peppers in adobo sauce, chopped
• Sea salt and black pepper, to taste
Preparation:
1. Place vegetable broth, celery, and carrots in a small saucepan and bring to a boil. Simmer with lid on until veggies are tender, about 8 minutes.
2. Place chopped chipotles, 1 cup cooked black beans, garlic powder, cumin, coriander, and cooked vegetables in food processor or blender and pulse, scraping sides occasionally, until well blended with a thick/chunky consistency.
3. Season with salt and pepper to taste and let cool 20 minutes; this dip is best served at room temperature or chilled.
Serving Suggestion: Serve with tortilla chips, or use as base for a seven-layer dip or taco salad.
Find more Co+Op recipes here!