Get free recipes + tips, plus my complimentary Herb Guide

Yes! I Want This

Warm Chipotle Black Bean Dip

Warm Chipotle Black Bean Dip
Photo by Goran Kosanovic for The Washington Post


The flavor and comfort-food appeal of this black bean dip is ratcheted up by smoky spicy chipotle and the way it is served warm. Served with cool, crunchy celery sticks, sliced jicama and daikon radishes and/or tortilla chips, it’s like a magnet as an appetizer at a party, but it also makes for a playful and nutritious meal in larger portions.


Make Ahead: The dip may be assembled in the skillet and refrigerated up to 2 days before baking; add a few extra minutes of oven time if you are baking from chilled.

Storage Notes: Refrigerate leftover dip for up to 4 days.


Warm Chipotle Black Bean Dip



2 tablespoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
One 15-ounce can no-salt-added black beans, drained and rinsed
2 tablespoons water
1 tablespoon plus 1 1/2 teaspoons fresh lime juice (from 2 limes)
1 canned chipotle in adobo, seeded and minced, plus 2 teaspoons of the adobo
1/4 teaspoon salt
2 tablespoons coarsely chopped fresh cilantro leaves, plus more leaves for garnish
1/3 cup shredded Monterey Jack cheese (1 1/2 ounces)



Preheat the oven to 425 degrees. Heat 1 tablespoon of the oil in a small, ovenproof skillet over medium heat. Add the onion and cook for about 3 minutes, until softened. Stir in the garlic, cumin and coriander; cook for 30 seconds more, then remove from the heat to cool slightly.

Combine half the beans, the water, lime juice, chipotle pepper and its sauce, salt, the onion mixture and the remaining tablespoon of oil in a food processor; puree until smooth.

Wipe out the skillet you used to cook the onion, then transfer the bean mixture to the pan. Stir in the remaining beans and the chopped cilantro. Top with the cheese and place in the oven until the cheese is melted, about 15 minutes. Garnish with the cilantro leaves, and let the dip rest for 5 minutes before serving.

Serving size: 1/4 cup

Makes 6 servings

Per serving: Calories 130; Total Fat 7g; (Sat Fat 2g); Protein 6g; Carb 11g; Fiber 4g; Cholesterol 5mg; Sodium 240mg; Total Sugar 0g

Print or Share this Recipe/Article: