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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 12 servings
Calories 173 kcal
Author Michelle

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 large yellow onion finely diced
  • 3 garlic cloves minced
  • 1 tablespoon chili powder
  • 2 15-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 14.5-ounce can 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 Video

Recipe Notes

  • 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.

Nutritional values are based on one serving

Nutrition Facts
Warm Black Bean Dip
Amount Per Serving
Calories 173 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 1175mg51%
Potassium 129mg4%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 651IU13%
Vitamin C 3mg4%
Calcium 219mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.