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
Nutrition
I have everything in the kitchen right now to make this yummy dip ~ score!
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. 🙂
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
Hahaha Shadi! I love black beans too 🙂
Thanks Lisa. It’s fun around the Hispanic holiday too such as Septiembre Fiesta and Cinco de Mayo.
I can have this dip with just a spoon, black bean is my fave! I bet it’s even better with chipotle!
This is so great! I make a chunky black bean dip that everyone enjoys! Love the chipotle spice in your version — and it’s so creamy!
wonderful recipe! This one looks good for potluck and lovely pic!
Yummy! I love black bean dip so much! I love the chipotle you added! I can’t wait to try this out at my next gathering!
I really love bean dip, it’s healthy right;) This is perfect for pot lucking to work, I can bring a little bit of Texas to Utah. Thanks so much!
This is an easy crowd pleasers that everyone (vegan or gluten intolerance) can enjoy. Pinned. 🙂
This has my name all over it!!
Dips are definitely something that is great to have around the house! This looks delicious!
Dips are totally for entertaining! And a dip that can be frozen and saved for later? Even better!
Ginny, this would have been a perfect dip to enjoy during that fabulous Packer win last night! I can’t wait to make it for the next game! The guys will love the kick in this dip!
I loooove appetizers! I really love how easy this is to throw together! I bet it would be great spread on a veggie quesodilla too! 🙂
I LOVE dips, and the spicier the better! Sometimes we eat bean dip for a meal, so I don’t need guests to come over to make this one 🙂
Thank you so much Cate! I want some too! 🙂
I am totally craving bean dip now! This looks so flavorful and delicious!
You too Heather and thanks for all the support!
Thanks so much Peter!
This looks awesome Ginny! Love chipotle peppers in adobo! You are right — bean dip means party. Have a great weekend!
I love your bean dips. This one looks great.