Warm Black Bean Dip
31 comments » 
The parade of appetizers continues as Super Bowl week continues! Let’s talk dip. Easily one of the best inventions, ever. Okay, maybe it’s not an “invention”… most certainly an idea, though. It’s genius. Take something that is warm, gooey and cheesy and dip salty, crunchy chips into it. Consume. Repeat. Best.Idea.Ever. I’ve eaten countless bowls of dips and chips, but somewhere along the way, I missed out on black bean dip, which I realized needed to be rectified immediately. I fall hard for dips, and this one was no exception. Thanks to pureeing half of the black bean mixture, the dip is thick, cheesy, spicy and utterly addicting. You can’t ask for much more from a dip!
The key to all of the flavors in this dip is how they are added, layer upon layer, at different stages of the prep process. Between the chipotle chiles and chili powder, along with the variety of other ingredients, this dip packs a flavor punch. I can verify that this is football-watching approved; my Chief Culinary Consultant and I made quick work of it while watching some of the playoff games a few weeks back. It certainly deserves a spot on your Super Bowl menu!
One year ago: Loaded Baked Potato Dip
Two years ago: Three-Cheese Baked Macaroni & Cheese
Three years ago: How to Stock and Organize Your Freezer
Five years ago: Orange Berry Muffins
Warm Black Bean Dip
Yield: 10 to 12 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
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!
Ingredients:
2 tablespoons olive oil
1 teaspoon kosher salt
1 large yellow onion, finely diced
3 garlic cloves, minced
1 tablespoon chili powder
2 (15½-ounce) cans black beans, drained and rinsed well, divided
2 canned chipotle chiles, minced + 3 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
¾ cup water
3 tablespoons apple cider vinegar
1 (14.5-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 pepperDirections:
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.
Note: You can assemble this dip up to two days ahead of time and keep it covered with plastic wrap in the refrigerator until ready to bake. If refrigerated, the dip will need to bake longer than the 15 minutes called for in the recipe.
(Recipe adapted from Fine Cooking)
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Your pizza dip or this black bean dip…which to make for Sunday? Mexican and pizza are both favorites, so it may be a game-time decision!!
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You always post the most amazing dips! I am a sucker for a good dip so you KNOW I’ll be making this one before too long
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This recipe is the healthiest one I’ve seen for the game. It should be a good balance for the Kansas City wings and muffaletta my guys want!
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I love black bean dips! They are so highly addicting! Yours looks incredible!!!!
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Oh yeah, this is getting made Sunday.
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I make a very similar dip but your addition of the chipotle peppers will put this over the top. Thanks.
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I had planned on grabbing take out for the game but this dip has changed my mind! I’m going to try halving it because there will only be 3-4 of us.
Thanks for sharing!
Amy
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I would quite possibly eat ALL of that dip!!!!!
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Oh. my. gosh. I just tried to eat my computer screen. This looks so perfectly melty, cheesy and beany. And I so love corn in dips. Yum!
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This sounds so addictive and delicious! I loooove warm dips like this one. Just pinned this to try!
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Warm, layered dips are so delicious…we have been known to include them on our “appetizer dinner” nights…. Yours has a wonderful combination of flavors. I can hardly wait to try it!
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Ok yum! I just ordered a mini crock pot last night, so I would have something for dips for the Super Bowl. Now I am really going to have a hard time deciding what to make!
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Perfect for game day!
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Love how bubbly and cheesy this looks! Perfect for gameday!
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This dip totally needs to make an appearance in our house!
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This looks like a good one. I love your hot corn and cheese dip and this seems kind of similar. My super bowl food list is growing!
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I love bean dip! Plus I can at least justify it with the fact that beans are full of protein and fiber right?
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This looks absolutely delicious!
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Ooo, cheesey dip is totally my achilles heel! I only go to super bowl parties for these delicious snacks!
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Oh wow, that cheesy goodness is calling my name!! It’s so hard to narrow down the dip ideas for my Super Bowl menu; I think I have 5 I want to make right now and that just seems a bit excessive
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I don’t even know which teams are playing on Sunday (it’s not my thing). But the dip WILL be on the coffee table!
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This looks so delicious!
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I made this for a Super Bowl party – very yummy but way too spicy! Did you mean 2 chiles from a can, not 2 cans of chiles? Whoops…
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Michelle on February 4th, 2013 at 7:23 pm
Yes, 2 chiles + 3 tablespoons sauce, not 2 whole cans.
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I made this for the SuperBowl and I did the same thing that commenter Monica did…but I only used 1 whole can – Thank God I didn’t use two cans ;o) Now, I just re-read the recipe and see that it said 2 chiles! Ugh! Attention to detail…but we loved it anyway. Thanks for sharing.
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I made this for the superbowl and had some leftover. I heated up the leftovers with some turkey meat,tomato paste, & taco seasoning for dinner and it made the best tacos. So delicious, will be a family favorite going forward!
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This was one of the favorites at the super bowl party! Thanks!
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I love the sound of this dip! Pinning it to my Game Day board to make very soon!
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I made this tonight and I also misread the ingredient list and used 2 WHOLE cans of peppers. Holy smokes it was HOT!!! decided to go back and read the comments and looked at the ingredients again and seen where I misunderstood. Make sure you only use 2 peppers from the can, not 2 whole cans. Other than that the flavors are delicious and I like spicey so I was ok with the extra heat so at least it didn’t go to waste.
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This dip is beyond amazing!!! I made it for an appetizer dinner party and it was sooo good!!! I found it on Pinterest.
thanks!!
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OMG !!!! The best dip ever!!! I had it at a friends house … she shared the recipe and I love it !!!!
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