Warm Black Bean & Chipotle Dip Recipe

Name: Warm Black Bean & Chipotle Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, more for the baking dish; 2 medium tomatoes, cored and cut into medium dice; 2 teaspoons kosher salt, more as needed; 1 large yellow onion, finely diced; 3 large garlic cloves, minced; 1 tablespoon chili powder; 2 (15 1/2 ounce) cans black beans, rinsed and drained well; 2 chipotle chiles in adobo, minced (about 1 Tbs.); 3 tablespoons adobo sauce; 3 tablespoons cider vinegar; 1 1/2 cups frozen corn kernels (thawed); 1 1/2 cups sharp cheddar cheese, grated; 1 1/2 cups monterey jack cheese, grated; 3/4 cup fresh cilantro, chopped; fresh ground black pepper; tortilla chips, for serving

Servings: persons

2 tablespoons extra virgin olive oil, more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt, more as needed
1 large yellow onion, finely diced
3 large garlic cloves, minced
1 tablespoon chili powder
2 (15 1/2 ounce) cans black beans, rinsed and drained well
2 chipotle chiles in adobo, minced (about 1 Tbs.)
3 tablespoons adobo sauce
3 tablespoons cider vinegar
1 1/2 cups frozen corn kernels (thawed)
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
3/4 cup fresh cilantro, chopped
fresh ground black pepper
tortilla chips, for serving

1
Heat the oven to 425u00b0F. 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.
2
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.
3
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.
4
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.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, more for the baking dish, 2 medium tomatoes, cored and cut into medium dice, 2 teaspoons kosher salt, more as needed, 1 large yellow onion, finely diced, and more.

Yes, Warm Black Bean & Chipotle Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Black Bean & Chipotle Dip

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