My Easy Black Bean Chipotle Dip recipe is a spicy dip that you’ll be able to make in 5 minutes or less. How can you resist that? Mix it up and get out of the kitchen fast so you can have fun with your family and friends!
This Black Bean Chipotle Dip is healthy, but it doesn’t really feel healthy. And if you ask me, those are some of the best party foods. It’s spicy and smoky, but while the flavor is rockin’, the coolest thing is how quick it is to make.
You will need a blender or a food processor to make this dip — you are going to mix up a 30 ounce can of black beans, that has been drained and rinsed, with some cilantro, garlic, lime juice, olive oil, and salt. The spicy magic happens when you add in some canned chipotle peppers. I recommend going with 2 chipotle peppers with some of the adobo sauce, as long as they aren’t too big (see my photo above). Blend it up and give it a taste. If you want it spicier, feel free to add another pepper or two.
After blending all the ingredients today, it’s ready to go! I do recommend letting it sit for about 30 minutes to allow the flavors to marry a bit, but if you are in a rush, it won’t hurt to dig in right away. We like the Black Bean Chipotle Dip with tortilla chips and bell pepper strips, but you can use other fresh vegetables, crackers, pita bread, etc. It’s also great as a spread for sandwiches or wraps.
Easy Black Bean Chipotle Dip
- 30 ounce can black beans drained and rinsed
- 1/2 cup cilantro leaves
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 2-4 teaspoons canned chipotle peppers + 2-4 adobo sauce
- leaves Optional: additional cilantro for garnish and olive oil for drizzling on top
Blend all ingredients, except chipotle peppers, in a food processor or blender until smooth. Add 1-2 chipotle peppers, plus 1-2 teaspoons adobo sauce from the can and blend. Taste test the dip and, if necessary, add another 1-2 peppers, plus another 1-2 teaspoons adobo sauce to make it spicier. If you wish, drizzle top of dip with a bit of olive oil prior to serving. Serve with fresh vegetables, such as bell peppers and cucumbers, tortillas chips, crackers, pita bread, etc.
Visit all the other Appetizer Week participants for more dishes for the Big Game:
- Farewell to Appetizer Week by Cravings of a Lunatic
- Farewell to Appetizer Week by Kiss My Smoke
- Buffalo Chicken Dip by Frugal Antics of a Harried Homemaker
- Kickin’ Meatballs by Yours and Mine Are Ours
- Vegan Creamy Spinach Dip by Je suis alimentageuse
- Salsa Cheesecake by Organized Island
- Jalapeno Cheddar Bites by Rants From My Crazy Kitchen
- Parmesan and Dill Snack Crackers by From Gate to Plate
- Game Day Guacamole by Flavor Mosaic
- Buffalo Spiced Popcorn by Wonky Wonderful
- Smoked Salmon Bites by Dizzy Busy and Hungry
- Queso Stuffed Padron Peppers over Romesco by The Little Ferraro Kitchen
- Hoisin Beef and Scallion Rolls by Karen’s Kitchen Stories
- Smoked Salmon Potato Stacks by Food Lust People Love
- Party Pinwheels by My Catholic Kitchen
- Parmesan Asparagus Phylo Spears by Makobi Scribe
- Black Bean Hummus by Home Cooking Memories
- Mini Beef Wellingtonsby Clarks Condensed
- PB & J Wings by Cooking In Stilettos
- Creamy Cilantro Lime Dip by Mom’s Test Kitchen
- Rosemary and Sea Salt Roasted Almonds by Try Anything Once Culinary