Chipotle Black Bean Dip Recipe

Recipe By:  Jane Rodmell, All The Best Fine Foods

A spicy appetizer dip or snack. Made with whatever type of dried or canned beans you have in the cupboard (black beans, red kidney beans or pinto beans), this spicy bean purée is a popular addition to south-of-the-border style snacks. Serve with toasted wedges of corn tortillas or corn chips.


1 tbsp vegetable oil
1 small onion, finely chopped
1 to 2 cloves garlic, minced
1/2 to 1 chipotle pepper preserved in adobo sauce, chopped*
1 can (14-19 oz.) black beans, rinsed and drained or about 1/2 cup dried beans, soaked and cooked
Kosher or sea salt
Freshly ground black pepper
1/4 to 1/2 cup hot water
1 tbsp chopped fresh coriander

* Chipotles (smoked jalapeño peppers) are available in small cans preserved in a fiery tomato-based sauce. They’re great to have on hand whenever a dash of flavourful heat is needed to spice up a dish. They’re pretty hot, so use according to taste.


Step 1: In a large skillet, heat oil over medium heat. Add onion and sauté until softened and lightly browned, 8-10 minutes. Add garlic and chipotle and sauté for a minute. Add beans and 1/4 cup water and toss all together over the heat for a few more minutes.

Step 2: In a food processor, purée bean mixture until almost smooth. Add a little water as needed to make a good spreading and dipping consistency — not too runny and not too stiff. Season to taste with salt, pepper and coriander. Transfer to a serving bowl and serve hot or warm or cover and keep in the refrigerator.

Variation: Chipotle Black Bean Melt: Add 1 cup shredded Monterey Jack, or medium cheddar cheese to bean purée. Transfer mixture to a small ovenproof bowl and cover with foil. Before serving, bake in a preheated 350°F oven until beans are bubbling, 5-20 minutes. Brown top lightly under the broiler. Serve hot.

Makes 2 cups


Ken Rodmell