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 – 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
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup red onion - diced
- 1 clove medium garlic - finely diced
- 1/2 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
- 1/2 teaspoon seasalt
- 1/4 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
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 Â
Nutrition
sue | theviewfromgreatisland
I have everything in the kitchen right now to make this yummy dip ~ score!
Ginny McMeans
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. 🙂
Rie
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