Servings
Font
Back
4.4 from 42 votes

Warm Black Bean Dip

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12 servings
Calories: 173 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.