Best Warm Black Bean Dip Recipes

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WARM BLACK BEAN DIP



Warm Black Bean Dip image

Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. It's a great make-ahead dish for any kind of party or get-together. -Lynda Cavanaugh, De Forest, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 12

1 small onion, chopped
1 teaspoon canola oil
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1/2 cup diced fresh tomato
1/3 cup picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup minced fresh cilantro
1 tablespoon lime juice
Tortilla chips

Steps:

  • In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.

Nutrition Facts : Calories 73 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 270mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

WARM BLACK BEAN & CHIPOTLE DIP



Warm Black Bean & Chipotle Dip image

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

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

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



WARM BLACK BEAN & CHIPOTLE DIP image

Categories     Bean     Appetizer

Yield 10-12 people

Number Of Ingredients 15

2 Tbs. extra-virgin olive oil; more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 tsp. kosher salt; more as needed
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 Tbs. chili powder
2 15-1/2 oz. cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce
3 Tbs. cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated sharp cheddar cheese
1-1/2 cups (6 oz.) grated Monterey Jack cheese
3/4 cup chopped fresh cilantro
Freshly ground black pepper
Tortilla chips for serving

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



WARM BLACK BEAN CHIPOTLE DIP image

Categories     Bean     Cheese     Appetizer     Cocktail Party

Yield 10-12 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 teaspoon kosher salt
1 large yellow onion, finely diced
3 garlic cloves, minced
1 tablespoon chili powder
2 (15½-ounce) cans black beans, drained and rinsed well, divided
2 canned chipotle chiles, minced + 3 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
¾ cup water
3 tablespoons apple cider vinegar
1 (14.5-ounce) can diced tomatoes, drained and chopped
1½ cups frozen corn, thawed
6 ounces sharp Cheddar cheese, shredded (about 1½ cups), divided
6 ounces sharp Monterey Jack cheese, shredded (about 1½ cups), divided
¾ cup chopped cilantro, divided
Freshly ground black pepper

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.

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