Best 2 Warm Black Bean Chipotle Dip Recipes
Looking for a delicious and easy appetizer to impress your friends and family? Look no further than this Warm Black Bean Chipotle Dip! This flavorful dip is made with a blend of black beans, chipotle peppers, and a variety of spices, creating a smoky and slightly spicy flavor that is sure to tantalize your taste buds. Serve it with tortilla chips, pita bread, or vegetable crudités for a perfect party snack or game-day appetizer.
This recipe is not only delicious but also incredibly versatile. Inside the article, you'll find three variations of the dip, each offering a unique twist on the classic recipe. The first variation adds sweet corn and red bell pepper for a vibrant and flavorful dip that is perfect for summer gatherings. The second variation incorporates creamy avocado for a rich and creamy texture, while the third variation adds a touch of heat with jalapeño peppers and cayenne pepper.
No matter which variation you choose, you're sure to love this Warm Black Bean Chipotle Dip. It's easy to make, packed with flavor, and perfect for any occasion. So gather your ingredients and let's get started!
WARM BLACK BEAN & CHIPOTLE DIP
This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake. From Fine Cooking #82, pp. 80
Provided by Melissa and her Pan
Categories Black Beans
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoons of the salt.
- Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoons salt, and cook, stirring, until 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 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
- Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.
- Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.
Nutrition Facts : Calories 310.4, Fat 14.3, SaturatedFat 7.4, Cholesterol 32.9, Sodium 557.1, Carbohydrate 30, Fiber 9, Sugar 1.6, Protein 17.5
WARM BLACK BEAN & CHIPOTLE DIP
Steps:
- Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt. Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until 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 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes. Heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until 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 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes. Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper. Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.
Tips:
- For a creamier dip, use two cans of black beans instead of one.
- If you like your dip spicy, add an extra chipotle pepper or two.
- For a smoky flavor, roast the chipotle peppers before adding them to the dip.
- Serve the dip with tortilla chips, pita chips, or vegetable crudités.
- Garnish the dip with sour cream, guacamole, Pico de Gallo, or shredded cheese.
Conclusion:
This warm black bean chipotle dip is the perfect appetizer for any party or gathering. It's easy to make, delicious, and can be customized to your liking. So next time you're looking for a crowd-pleasing snack, give this dip a try!
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