Black Bean Dip is the perfect guest at your next party but please no double dipping because you’ll be tempted.
Black Bean dip is going to be your most requested dips at all your upcoming holiday and game watching parties! For me, a good dip and chips is essential party fare. Whenever I am invited to a potluck event and am given the choice of bringing a dessert or a side dish/appetizer, I always choose appetizer. I have found that most potlucks are dessert heavy and good appetizer lean.
So in order to make sure there is always plenty of savory food to be had I always take an appetizer or side dish. We are in full football season mode at our house and we’ve already been to three college football games (two in Utah and my husband to one here in Oregon) not to mention the college football that has been watched on the TV and I know there are a few more games in our future so this black bean dip is going to be put on repeat.
This black bean dip is served warm with lots of gooey melted cheese on top. The chipotle peppers give it a nice smoky flavor and a little bit of heat. It can be put together a few days ahead of time and then simply heated or reheated when you are ready to enjoy it. Half of the bean mixture is blended up and then more beans are added in and I love the creamy texture it gives it while still having whole beans in it also. The only other thing you need to add is lots of tortilla chips for dipping.
Other favorite party dips:
Black Bean Dip Recipe
Black Bean Dip
- 2 Tbsp olive oil
- 2 tomatoes diced
- 2 tsp salt
- 1 cup onion diced
- 3 tsp garlic minced
- 1 Tbsp chili powder
- 30 oz black beans drained and rinsed
- 1 Tbsp chipotle in adobo minced
- 3 Tbsp white vinegar
- 1 12 oz can corn drained
- 3 cups Mexican blend cheese grated
- 1/2 cup cilantro chopped
- salt and pepper
- Preheat oven to 425 degrees F.
- Sprinkle diced tomatoes with 1 tsp of salt, allow to sit in a colander and drain
- In a pan, heat oil over medium heat and add onion. Cook until soft. Add in garlic and chili powder and stir for one minute.
- Add in one can of black beans, chipotle pepper and 3/4 cup water. Bring to a boil and allow to simmer for 2-3 minutes and reduce.
- Place the bean mixture in a food processor along with vinegar and process until smooth. Allow to cool a few minutes.
- Add in the remaining beans, tomatoes, corn, half of the cheese and the cilantro. Season with salt and pepper to taste. Mix well and place in a greased baking dish (1.5 qt) Sprinkle with remaining cheese.
- Bake for 15 minutes or until heated through, cheese is melted and it is bubbly around the edges. Serve with tortilla chips
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