No one will know you snuck some veggies into this versatile black bean dip. Nachos just got more nutritious! Serve with tortilla chips, or use as base for a seven-layer dip or taco salad.

By Christy Morgan, Co+op, welcome to the table

Total Time: 30 minutes, 10 minutes active

Servings: 8 (makes about 2 cups)


  • 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


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.

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.

Season with salt and pepper to taste and let cool 20 minutes; this dip is best served at room temperature or chilled.