Warm Black Bean Dip
User Reviews
4.4
42 reviews
Good
Warm Black Bean Dip
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This black bean dip is bursting with flavors, including the distinct smokiness of chipotle chiles. This is a crowd-pleaser, perfect for get-togethers and game days!
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Ingredients
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 large yellow onion finely diced
- 3 garlic cloves minced
- 1 tablespoon chili powder
- 2 ounce Cans Black Beans drained and rinsed, divided
- 2 canned chipotle chiles minced
- 3 tablespoons adobo sauce from the can of chipotles in adobo sauce
- ¾ cup water
- 3 tablespoons apple cider vinegar
- 1 .5-ounce can diced tomatoes drained and chopped
- 1½ cups frozen corn thawed
- 6 ounces sharp cheddar cheese shredded (about 1½ cups), divided
- 6 ounces sharp Monterey Jack cheese shredded (about 1½ cups), divided
- ¾ cup chopped cilantro divided
- freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Spray a 1½-quart baking dish with non-stick cooking spray and set on a foil-lined baking sheet; set aside.
- Heat the oil in a large skillet over medium-high heat until it is shimmering. Reduce the heat to medium, add the onion and salt, and cook, stirring, until the onion is softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and the water, and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
- Transfer the bean mixture to a food processor, add the vinegar and process until smooth, scraping down the sides of the work bowl as necessary. Allow the mixture to cool for 5 minutes, then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with additional salt and pepper, if needed.
- Transfer the mixture to the baking dish and sprinkle with the remaining cheese. Bake until the cheese melts and browns around the edges, about 15 minutes. Sprinkle with the remaining cilantro and serve with tortilla chips.
Notes
- Nutritional values are based on one serving
- This dip is medium-level spicy. If you'd like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
- Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
- My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
- Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
- Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
8g
(3%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
27mg
(9%)
Sodium
1175mg
(49%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
651IU
(13%)
Vitamin C
3mg
(3%)
Calcium
219mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 1175mg | 49% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 219mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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