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Smokin' Chipotle Black Bean Dip and Oil-Free Butternut Squash Chips are NOT your average chip and dip combo!


Total time

0 minutes






  • Chive dip
  • 4 scallions, white and tender green part only (divided)
  • 2 cloves garlic (minced)
  • 2 cans (15-ounce) black beans (drained and rinsed)
  • 2 chipotle peppers in adobo sauce, chopped plus 1 tablespoon adobo sauce
  • ⅓ cup salsa (your favorite)
  • ⅓ cup non-fat Greek yogurt plus more for topping.
  • salt (to taste)
  • ½ small plum tomato, seeded and chopped
  • chips
  • 1 large, long-necked butternut squash, (neck only)
  • kosher or sea salt (to taste)


  1. DIP
  2. Finely chop the white and light green part of the scallions. Thinly slice the tender green part for garnish.
  3. Combine the chopped scallions, garlic, black beans, chipotle peppers, adobo sauce, salsa and yogurt in a food processor or blender. Process until smooth. Season to taste with salt.
  4. To serve, transfer dip to serving bowl. Top with a dollop of yogurt, sprinkle with sliced scallion and chopped tomato. Serve with butternut squash chips.
  5. CHIPS
  6. Bring a large saucepan of salted water to a boil. Prepare an ice bath. Peel the squash and cut into 1/8-inch thick slices.
  7. Working in batches, cook the squash for approximately 2 minutes. Using a scoop or small sieve, transfer to the ice bath. Repeat with remaining squash. Carefully drain the squash and blot dry with a kitchen towel or paper towels.
  8. Place the squash rounds on a paper towel-lined plate or on a microwave bacon tray. Season lightly with salt.
  9. Microwave on high for 3 minutes. Turn over, salt and microwave 2 minutes on high. (Time will vary based on the power of your microwave.) If they need a bit more time, microwave in short 30-second bursts until crispy. Transfer to a cooling rack to cool. (They will crisp up a bit more as they cool.)
  10. As soon as they are thoroughly cooled, place in an airtight container.
  11. View the recipe instructions at From a Chef's Kitchen

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