Best Chipotle Black Bean Dip Recipes

SLOW-COOKER CHIPOTLE-BLACK BEAN DIP

Steps:

• Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker.
• Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.
• Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

ZESTY RASPBERRY CHIPOTLE BLACK BEAN DIP

Steps:

• Melt cream cheese and pepper jack cheese together in microwave-safe bowl. Stir. Stir in black beans and salsa. Heat until both cheeses are completely melted and the entire dip is hot. Serve with tortilla chips for dipping.

BLACK BEAN CHIPOTLE DIP

Steps:

• Drain and rinse black beans. Mash with a potato masher.
• Combine beans, sour cream, tomato paste, chipotle chile pepper and cumin. Refrigerate 20 minutes.
• Garnish top of dip with onion, tomato and cilantro. Serve with tortilla chips.
• If you like a spicier dip, add some cayenne pepper to taste.

WARM BLACK BEAN & CHIPOTLE DIP

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.

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.

WARM BLACK BEAN CHIPOTLE DIP

Steps:

• 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. Note: You can assemble this dip up to two days ahead of time and keep it covered with plastic wrap in the refrigerator until ready to bake. If refrigerated, the dip will need to bake longer than the 15 minutes called for in the recipe.

CHIPOTLE BLACK BEAN DIP WITH CORN CHIPS

Steps:

• Preheat oven to 400 degrees Cut each tortilla into 6 wedges Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400 degrees for 10 mins or until golden brown and crisp stirring occasionally. Heat oil in a medium saucepan over medium heat. Add onion to pan cook 8 mins or until tender stirring occasionally. Add cumin and garlic, cook 1 minute. Add oregano and beans, bring to a boil. Mash with a potato masher Reduce heat and simmer 10 minutes or until thickened, stirring occasionally Spoon bean mixture into a 3 cup gratin dish coated with cooking spray Top with cheeses. Bake at 400 degrees for 12 minutes or until hot and bubbly Combine tomatoes and chili in a mini food processor, process until smooth Spoon tomato mixture over bean mixture Sprinkle with cilantro

CHIPOTLE BLACK BEAN DIP

Steps:

• Heat oven to 350°F. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
• Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.
• Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.

CHIPOTLE-BLACK BEAN DIP

Steps:

• 1. Heat oven to 350°. Cover chilies with boiling water: let stand 10 minutes. Drain chilies and remove seeds. Chop chilies 2. Mix chilies, salsa a bean dip. Stir in cilantro. Spoon into ungreased shallow 1-quart ovenproof serving dish. Sprinkle with cheese and onions. 3. Bake about 15 minutes or until mixture is hot and cheese is melted. Garnish with chili half. Serve with tortilla chips. NUTRITION INFORMATION 1 Serving Calories 45 (Calories from Fat 30) Fat 3g (Saturated 2g) Cholesterol 10mg Sodium 150mg Carbohydrate 2g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 6% Iron 2% DIET EXCHANGES: 1 Vegetable 1/2 FatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.