Black Bean Tomatillo Dip

Name: Black Bean Tomatillo Dip
Ingredients: 1/2 pound tomatillos, husked and rinsed; About 2 tbsp. coarsely chopped cilantro; 1/2 teaspoon lime zest; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon pepper, divided; 1 small garlic clove, minced; 1 can (15 oz.) reduced-sodium black beans, rinsed and drained; 1/4 cup reduced-sodium chicken or vegetable broth; 1 teaspoon chopped canned chipotle chile; 1/3 cup chopped drained roasted red peppers; 1/4 cup plain whole-milk Greek yogurt

11 ingredients

5 steps

Ingredients

1/2 pound tomatillos, husked and rinsed
About 2 tbsp. coarsely chopped cilantro
1/2 teaspoon lime zest
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 small garlic clove, minced
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
1/4 cup reduced-sodium chicken or vegetable broth
1 teaspoon chopped canned chipotle chile
1/3 cup chopped drained roasted red peppers
1/4 cup plain whole-milk Greek yogurt

Directions

1

Preheat broiler. Put tomatillos on a rimmed baking sheet and broil 2 to 3 in. from heat, turning once, until charred in places, about 12 minutes. Let cool 5 minutes.
2

Pulse tomatillos (including skins) only 4 or 5 times in a food processor with 2 tbsp. cilantro, the zest, and 1/4 tsp. each salt and pepper. Scrape into a bowl; set aside.
3

Pulse garlic, beans, broth, chipotle, and remaining 1/4 tsp. each salt and pepper in a food processor until almost smooth.
4

Spread bean mixture in a small bowl (preferably straight-sided). Spoon red peppers, then tomatillo sauce in layers on top. Spoon yogurt in the middle. Garnish with more cilantro and serve with chips.
5

Note: Nutritional analysis is per 3-Tbsp. serving.