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!
Course Appetizer
Cuisine American
Prep 30 minutes
Cook 15 minutes
Total 45 minutes
Servings 10 to 12 servings
Calories 315 kcal
Author Michelle


  • 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
US Customary - Metric


  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 Facts
Warm Black Bean Dip
Amount Per Serving
Calories 315 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 543mg24%
Potassium 534mg15%
Carbohydrates 30g10%
Fiber 9g38%
Sugar 1g1%
Protein 17g34%
Vitamin A 825IU17%
Vitamin C 7mg8%
Calcium 293mg29%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.