So it is official my two older kids are in school. Yesterday was the first day of school for us and both came home smiling, so I would say the day was successful. Now that the kids are in school I have a little more time to myself which means I can get a lot more done!!

After a productive day I like to reward myself with a little something every now and then. And there are days when a salty snack just calls my name. And lucky for me this Chipotle Black Bean Dip takes a matter of minutes to come together and it tastes amazing.  Seriously, I can’t get enough of this stuff. 

I started by garnishing the dip with the Cotija cheese, but really when I eat this at home I add a very generous garnish {if you know what I mean ;)}.  Serve this along some Restaurant Style Salsa and you have got yourself a little party.  Of course, you could actually have a party or just your own after a productive day while the kids are in school.

And of course if you are going to buy a block of Cotija Cheese you should try Mexican Rice with Cotija Cheese which pairs perfectly with Honey Lime Enchiladas.  So now you have a full blow Mexican Fiesta!!

Chipotle Black Bean Dip

Ingredients:

2 Tbs. olive oil, divided
1/2 medium yellow onion, diced (1/2 cup)
1 medium clove garlic, minced
1/4 tsp. ground cumin
1/8 tsp. ground coriander
One 15-1/2-oz. can black beans, drained and rinsed
2 Tbs. coarsely chopped fresh cilantro; more for garnish
1-1/2 Tbs. fresh lime juice
2 tsp. seeded, minced chipotle chile (from a can of chipotles in adobo)
Salt and Pepper
1 Tbls. water
Cotija Cheese, optional for garnish

Directions:

Heat 1 Tbls. of the oil in a medium skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, and coriander and cook for 30 seconds more. Set aside to cool slightly.

Put the onion mixture, beans, cilantro, lime juice, chipotle, 1/4 tsp. salt, 1/8 tsp. pepper, the remaining 1 Tbls. oil, and 1 Tbls. water in a food processor. Process until smooth. Transfer to a serving bowl, garnish with more chopped cilantro and Cotija Cheese.  Serve warm with tortilla chips.

*Recipe adapted slightly from finecooking.com