Have this dip made in a flash for casual snacking and sharing. This Mexican Black Bean Dip recipe is made in a food processor and is ready in 10 minutes. Make it with canned black beans or Cook Black Beans from scratch for the tastiest Black Bean Dip. It features chipotle peppers in adobo sauce for a little spice that can be adjusted to taste.
Snack or appetizer, share with tortilla chips and your favorite beverage. This recipe is vegetarian, vegan and easily gluten free.
A Quick and Easy Black Bean Dip
Chipotle Black Bean Dip is an effortless snack to have on hand and is an ideal recipe for meal prep. It stores easily in the fridge for days or can be frozen for longer storage.
This is one of those back-pocket recipes that’s super easy to pull together when you want a snack or appetizer fast but without a lot of fuss. It’s convenient, too, because it’s made with pantry ingredients.
This Recipe Is:
- mellow in spice, but is adjustable to taste
- made in 10 minutes
- vegetarian and vegan
If you enjoy tasty homemade dips and spreads recipes, you’ll enjoy this versatile dip.
About the Key Ingredients
- Cooked Black Beans – add bulk, texture and delicious black bean flavor. You can use canned black beans, or for the tastiest dip, make Home Cooked Black Beans.
- Chipotle Peppers in Adobo Sauce – you’ll use both the peppers and adobo sauce in this tasty dip. It offers a smoky flavor and spice. You can add more or less depending on heat/flavor preference. Leftovers freeze with ease!
- Fresh Garlic Cloves – adds mellow, earthy flavor and interest.
- Fresh Cilantro – adds fresh and vibrant, herbaceous flavor with citrusy and slightly peppery notes.
____________________________
How to Make Chipotle Black Bean Dip
Traci’s Tips
- Share With: Chipotle Black Bean Dip is versatile enough to be slathered on nachos, quesadillas, Tacos Rancheros or shared simply as a dip. Adjust the consistency with water – thicker for burritos, thinner for dip for example. Share with a Mexicana Margarita, Strawberry Mojito or your favorite beverage.
- Make it Spicy: If you like spicy things, take the heat up by adding more adobo sauce and chipotle chilies. Chipotle chilies vary in size, too, so keep this in mind as you adjust spice levels.
10 Minute Chipotle Black Bean Dip
Ingredients
- 2 1/2 cups (522 grams) Cooked Black Beans, drained and rinsed (2, 15 1/2 oz Cans)
- 1-2 Chipotle Chili Peppers, from a can of Chipotle Peppers in Adobo Sauce (adjust to taste – 1 for medium, 2 for spicy), gluten free if needed* see note
- 2 teaspoons Adobo Sauce, from a can of Chipotle Peppers in Adobo Sauce* see note
- 1/2 teaspoon Cumin, ground
- 2 Large Cloves of Garlic, smashed
- 3/4 teaspoon Fine Sea Salt, or more to taste
- Fist-Full of Cilantro or to taste, stems and leaves
- 1/2 Lime, juiced
- 1 1/4 tablespoons Olive Oil
Instructions
- To the bowl of a food processor, with the S blade attachment, add the beans, chili pepper(s), adobo sauce, 1/2 lime juice, garlic, salt, and cilantro. Process, adding the olive oil with the processor running, stopping to scrape down sides of bowl and making sure the cilantro gets pushed into the blades. Process for about 1-2 minutes until smooth. Adjust thickness with more lime juice to taste and/or water (1-2 tablespoons) if needed. Refrigerate for at least 30 minutes prior to serving so the flavors marry. It will thicken a bit as it sets in the fridge.
- Serve with chips, lime wedges and chopped cilantro as a garnish. Store for up to three days in a lidded container in refrigerator.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I’ve made this dip twice in the last few days, and absolutely love it! It’s very easy to make, and has a nice kick. I even spread it on a wrap when I need a quick lunch. Thanks so much for sharing it!
Hiii Marylu! Isn’t the chipotle so nice in this? Thank you for your note and giving the dip a go! On a wrap sounds amazing!
Sorry – forgot to rate the recipe with my comment above. 5 stars for sure!!!
Thaaank you Heather! :D
Made a batch or actually a triple batch tonight because I cooked up a few more black beans than the recipe called for. Enjoyed it with a veggie platter. It was quick and easy to make and really yummy! Will be making this one often! Thanks so much for the recipe and the chickadee story too! Those cute little birds nest each spring in what was originally meant to be a decorative bird house on my porch…they have been back each year for the past 4 years! Fun to watch them attend to their babies. Might be my imagination but it seems that each year I have more and more chickadees at the birdfeeder and I imagine generation after generation returning!
I loved reading this, Heather! I imagine generation after generation returning too! I wonder if they have site affinity like Bald Eagles or Osprey for example? I’d like to find out! SO happy you enjoyed the bean dip! I sometimes make a double and throw half in the freezer.. it’s so convenient! Thank you for your note… !