top of page

Warm Black Bean and Chipotle Dip

One of the perks of this recipe is that it can be assembled up to 2 days in advance, which is ideal for when you have guests over, go to a potluck, Super Bowl Sunday perhaps? And any other situation where you want to spend as little time possible on the cooking that day.

Serves 10-12


  • 2tbsp olive oil

  • 2 medium tomatoes, cored and cut into medium dice

  • Salt

  • 1 large yellow onion, finely diced

  • 3 large cloves garlic, minced

  • 1 tbsp. chili powder

  • 2 15oz cans black beans, drained and rinsed well

  • 2 canned chipotle en adobo, minced (about 1 tbsp.) + 3 tbsp. adobo sauce from the can

  • 3 tbsp. apple cider vinegar

  • 1.5 cups thawed frozen corn or canned corn (but fresh works too when it's available)

  • 1.5 cups grated sharp cheddar

  • 1.5 cups grated Monterey Jack cheese

  • 3/4 cup fresh chopped cilantro

  • Fresh ground black pepper

  • Tortilla chips for serving


  1. ​Preheat the oven 425°F (unless serving at a later date).

  2. Oil a 1.5 quart baking dish and line a baking sheet with foil.

  3. Set the diced tomatoes in a colander over the sink and sprinkle with 1 tsp salt.

  4. Heat the oil in large skillet over a medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with 1 tsp salt, and cook, stirring until softened and translucent (4-6 minutes).

  5. Add the garlic and chili powder and cook, stirring for 1 minute.

  6. Add half the black beans, the chipotles, the adobo sauce, and 3/4 cup of water and bring to a boil. Cook until the liquid reduces by half (2-3 minutes).

  7. Transfer the bean mixture to a food processor.

  8. Add the vinegar and process till smooth. Let it cool a few minutes and then transfer to a large bowl.

  9. ​Add the remaining black beans, the tomatoes, the corn, half of each of the cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.

  10. Transfer to the baking dish and sprinkle with the remaining cheeses

  11. Bake on top of the foil lined baking sheet (to catch drips) until the cheese melts and browns around the edges (about 15 minutes) or longer if the dip is coming straight out of the fridge. Sprinkle with remaining cilantro and serve with tortilla chips.



bottom of page