• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vegan in the Freezer

  • Home
  • Recipes
  • How To Freeze
  • Vegan Substitutes
  • Product Reviews
  • Free eBook and Subscribe!
  • About Me
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Vegan Substitutes
  • How To Freeze
  • Product Reviews
  • Free eBook and Subscribe!
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Γ—
    You are here: Home / Appetizer / Chipotle Black Bean Dip

    Chipotle Black Bean Dip

    Published: August 7, 2017. Last Updated: June 23, 2020 by: Ginny McMeans

    • Facebook
    Jump to Recipe -
    Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies. No stove to turn on and you can whip up a batch in no time.

    Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies. No stove to turn on and you can whip up a batch in no time.

    Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies. No stove to turn on either!

    Chipotle Black Bean Dip - Oh Boy! To me, dip means there is a party coming! I mean, when else do you make a dip? Company is coming over in every shape and style and it is going to be a great day.

    I think everyone will love this appetizer dip and if you think you might have choosy eaters that don't like too much heat in their dip then cut the chili ingredient in half. Visa versa too. To me, it is just right. 🙂

    This dip goes with so many different kinds of chips and veggies. Make sure you get plenty made for a crowd. It goes great with thick pita chips and tortilla chips too.

    Scoops are really good and any vegetable you can think of, such as cauliflower and carrots. The sweet taste of carrots contrasting with spicy bean dip is really really good.

    Oh, yeah! Pretzels too. Ed likes those big fat rods that almost look like a cigar.

    Black Beans are Protein Packed

    • Unbelievably, a cup of black beans is 15g of protein.  I repeat, 15 grams.
    • Not only that, beans have lots of fiber.
    • There are Omega 3 and Omega 6 fatty acids.
    • NO cholesterol or sugar.
    • 11 minerals including around 30% of your daily minimum requirements of magnesium.
    • 7 vitamins and even more.  Black Beans are good!

    There is no oven or stovetop to turn on for this dip recipe and you can whip up a batch in 15 minutes, tops. And these readily available ingredients may already be in your cupboard.

    You may have to run over and buy the fresh produce so maybe you'll want to grab the ingredients for Sun-Dried Tomato Pesto Tortilla Rollups too. It's always fun to have finger food sitting on the table along with your dips, chips, and vegetables anyway.

    Keep this recipe handy, either bookmarked, pinned, printed out or saved to your recipe box because I think you will be going for it time and time again. A party pleaser!

     

    Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies.
     

     

    Connect with Vegan in the Freezer
    Facebook | Pinterest | Instagram | Bloglovin
     
    Black bean dip is to the top of a small green bowl with chips on the side for dipping.

    Chipotle Black Bean Dip

    Ginny McMeans
    Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies.
    5 from 4 votes
    Print Save Saved
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer
    Cuisine Dip
    Servings 24 Ounces
    Calories 57 kcal

    Ingredients
      

    • 2 tablespoons extra virgin olive oil
    • Β½ cup red onion - diced
    • 1 clove medium garlic - finely diced
    • Β½ teaspoon ground cumin
    • 30 ounces black beans 2 cans - 15 ounces each, drained (save the aquafaba)
    • 2 tablespoons lime juice - fresh
    • 2 chipotle peppers in adobo sauce - from a can - finely chopped with some sauce
    • Β½ teaspoon seasalt
    • ΒΌ teaspoon black pepper

    Instructions
     

    • Out all of the ingredients into a food processor or high powered blender.
    • Process until smooth.
    • Transfer to a serving bowl and serve with anything you like.
    • I used pita chips in these photos but any color bell pepper would be great. Also, jicama would be so fresh!

    Notes

    IF FREEZING:
    Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.
    TO PREPARE AFTER FREEZING:
    Remove from the freezer and put in the refrigerator for 6 to 8 hours.
    You could heat in the microwave and serve with chips and veggies of your choice. Heating is not necessary though. But ... it's good.
    Makes 3 Cups
     

    Nutrition

    Serving: 4OuncesCalories: 57kcalCarbohydrates: 8gProtein: 3gFat: 1gSodium: 50mgPotassium: 125mgFiber: 3gVitamin C: 0.4mgCalcium: 10mgIron: 0.8mg
    Tried this recipe?Let us know how it was!

     

     

    Chipotle Black Bean Dip is a bit spicy and goes with many different kinds of chips and veggies. No stove to turn on and you can whip up a batch in no time.
     

    More Appetizer Recipes

    • Vegan Buffalo Chicken Dip
    • How To Make Vegan Jalapeno Poppers
    • The Best Slow Cooker Spicy Cashews
    • Veggie Puff Pastry Appetizer

    Reader Interactions

    Comments

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ginny McMeans

      August 07, 2017 at 11:40 am

      Thanks Lisa. It's fun around the Hispanic holiday too such as Septiembre Fiesta and Cinco de Mayo.

    2. Ginny McMeans

      August 07, 2017 at 11:40 am

      Hahaha Shadi! I love black beans too πŸ™‚

    3. Rie

      August 10, 2017 at 4:04 pm

      Hi Ginny,

      Can you tell me why (and how) to save the aquafaba? I remember telling my vegan friends to save it but for the life of me, I can't remember what to use it for. (A mind is a terrible thing to waste...teehee)
      Will give this bean dip (?Latino Hummus?) a try.
      Thanks,
      Rie

    4. Ginny McMeans

      August 10, 2017 at 7:55 pm

      Sure Rie! I save in in a small freezer safe glass container. When it's black beans or kidney beans (a stronger tasting bean) I usually use it as an egg wash for when I am wanting to bread/panko something such as ravioli for the air fryer. As for chickpea aquafaba it is much milder so it is used mostly in baking. You can actually whip it and make meringues. It is also used as an egg substitute and you can mix it with firm tofu for scrambled eggs. It seems to be endless. πŸ™‚

    5. sue | theviewfromgreatisland

      August 11, 2017 at 9:26 am

      I have everything in the kitchen right now to make this yummy dip ~ score!

    « Older Comments

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • YouTube


    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

    Footer

    ↑ back to top

    • Privacy Policy
    • Sign Up! for emails and updates
    • About - Contact
    • Work with Me