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Chipotle and Cheese Bean Dip

Chipotles in adobo give this cheesy bean dip incredible flavor. So good!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 401 kcal
Course: Appetizer
Cuisine: Vegetarian

Ingredients

  • 1 can whole pinto beans (20 oz.)
  • 1/2 onion
  • 3 garlic cloves
  • 3 chipotles in adobo
  • 1 tablespoon adobo sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon salt (plus more to taste)
  • freshly ground black pepper
  • 1/2 cup Water (or stock)
  • 1/2 cup salsa
  • 4 oz. cream cheese
  • 1 cup shredded Monterey jack cheese
  • 1 bag tortilla chips
  • diced tomato (optional)
  • cilantro (optional)

Instructions

    Cup of Yum
  1. Roughly chop 1/2 an onion and peel 3 garlic cloves.  Saute the onion and whole garlic cloves in a dollop of oil over medium heat. Cook until the onion is just starting to brown, 5-7 minutes.
  2. Drain and rinse 1 can of pinto beans. 
  3. Add beans to the onion mixture, along with 3 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, 1/2 teaspoon salt, freshly ground black pepper, and 1/2 cup of water.  Bring mixture to a simmer and cook for a couple minutes.
  4. Add mixture to a blender or food processor and combine well. 
  5. Add bean puree to an oven-safe baking dish, along with 4 oz. cream cheese, 1 cup shredded Monterey Jack cheese, and 1/2 cup salsa.
  6. Bake in the oven at 350F for 20-25 minutes.  Halfway through the baking period give the dip a good stir as all the cheese will be melted by then.
  7. After baking, take a final taste for seasoning as beans are hypersensitive to salt level.  I added another 1/4 teaspoon of salt before serving. 
  8. If you want a final layer of cheese, sprinkle cheese on top and bake for an additional 30-60 seconds.
  9. Optional garnishes includes diced tomatoes and finely chopped cilantro.
  10. Serve immediately with tortilla chips and store leftovers in an airtight container in the fridge. 

Notes

  • I've made this dip before using roasted tomatoes in place of the salsa and gotten an equally good result.  
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  • I used one of the larger 20 oz. can of beans. Compensate accordingly if you are using a smaller 15 oz. can. Or don't compensate and the result will be a bit more cheesy!
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  • I usually cut off the stems and de-seed the chipotles before using them.

Nutrition Information

Calories 401kcal (20%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 401

% Daily Value*

Calories 401kcal 20%

* Percent Daily Values are based on a 2,000 calorie diet.