Spicy White Bean–Citrus Dip
Tangy, spicy, unique, and easy to throw together, this stupendous dip, taught to me by Stuart Tarabour and Dona Abramson of the Bright Food Shop in New York City, is perfect for tortilla chips, fried plantains, raw vegetables, or as a spread in a burrito.
INGREDIENTS | SERVES 12
- 2 cans (15 ounces each) white navy beans, drained and rinsed
- ¼ cup sour cream
- 1 tablespoon orange juice concentrate
- 1 teaspoon chipotle purée (see “Chipotle” Tip) or hot pepper sauce
- 1 teaspoon lime juice
- Zest of 1 orange, grated
- ½ teaspoon salt
- ½ cup diced white onions
- 1 tablespoon chopped cilantro
Purée the beans, sour cream, orange juice concentrate, chipotle, lime juice, orange zest, and salt in a food processor until smooth.
Add onions and cilantro; mix with a rubber spatula until combined.
Chipotle
Chipotle is a smoked jalapeño pepper. They are sold in small six-ounce cans, and are very useful for imparting a smoky flavor and medium heat to dishes. Purée them with the sauce in which they're packed, using a blender or food processor. They are available from the ethnic food section of your grocer (Mexican), or from gourmet, specialty, and Mexican food shops.
