1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp.coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
in a food processor, combine all ingredients except salt & pepper. process until smooth. taste for seasoning, add salt & pepper to taste, and blend thoroughly. if you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with homemade chips [see below], and/or crudités.
a couple of notes:
re: consistency...i like my dips VERY thick, so depending on your preference you'll probably want to add some water to loosen it up a bit
re: heat...i love it, so i always go heavy on the pepper & chiles...but if you're not into spicy, start off with just a little. you can always add more.