"Cheesy" Green Chile Black Bean Dip - Vegan

This Mexican-inspired vegan black bean dip is smooth, garlicky, tangy from the
lime juice and slightly cheesy from the nutritional yeast.

Servings: 8 servings

Author: Beth Allingham

Prep Time
10 minutes

Appetizers Dips

Mexican-American

Vegan Side Dish Gluten-Free easy dip black bean dip game day appetizer green chiles Mexican-inspired

Instructions

1 In a food processor, combine the beans, garlic, 2 tablespoons of the cilantro, 3
ounces of the chiles, lime juice, oil, cumin, paprika, salt, and pepper. Puree
until smooth.
2 Adjust the thickness of the dip by adding up to ½ cup of the bean cooking
liquid. Taste and season with more salt or lime juice, if needed.
3 Scoop the dip into a serving bowl, drizzle with a bit of oil. Garnish with the
reserved 1 ounce green chiles, and the remaining tablespoon of cilantro.
4 The dip keeps well in the refrigerator, so you can make it the day before. It
will thicken as it cools, so reserve cooking liquid to stir into it. Also, if
making the dip in advance, garnish right before serving.