Warm Black Bean Dip

Warm Black Bean Dip

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!

Warm Black Bean 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!

Warm Black Bean Dip

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

Servings 10 to 12 servings
Prep 30 minutes
Cook 15 minutes
Total 45 minutes
Course: Appetizer
Cuisine: American
Author: Michelle
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
  • 31
    ounces
    canned 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
  • 14.5
    ounces
    canned diced tomatoes, drained and chopped
  • 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

Directions:

  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.

Recipe Notes:

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.
Nutritional values are based on one serving

Nutrition:

Calories: 315kcal
Fat: 14g
Saturated fat: 7g
Cholesterol: 32mg
Sodium: 543mg
Potassium: 534mg
Carbohydrates: 30g
Fiber: 9g
Sugar: 1g
Protein: 17g
Vitamin A: 825%
Vitamin C: 7%
Calcium: 293%
Iron: 2.9%

Did you make this recipe?

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