Chipotles and beans are a combination that many believe is classic. Be it in a soup, a burrito, or a tostada, the beans creamy earthiness blends well with the subtle smokiness and heat of the chipotles. So why not marry them together for a dip? I bring you Chipotle Black Bean Dip.
With black beans and chipotle leading the charge, limes bring the acid, the onions and garlic the comfort, the spices the depth, and the cream the balance. This is a dip ready for many a chip or veggie at any kitchen table.
A few after the fire critiques: I actually prefer this dip served reheated the next day (or two) so feel free to make ahead. This is a lime forward dip, so back it down to one lime if you are acid adverse. You can also rinse the beans to have a cleaner taste and less starch. Read the garnish list below as it has been curated for accentuating the inherent flavors of the dip (hint: melt the cheese by topping the dip before placing in the oven, you’re welcome).
Inspired by Goran Kosanovic
Can of Clack Beans (15 ounce)
Chipotle en Adobo (seeded and minced)
Sour Cream or Crema (1 Tbsp.)
Adobo Sauce (1 Tbsp.)
Onion (½, diced)
Garlic (1 clove, minced)
Limes (2, juiced)
Canola Oil (2 Tbsp.)
Cumin (¼ tsp. ground)
Coriander (¼ tsp. ground)
Salt & Pepper
8-10” Steel Skillet (ovenproof)
Preheat the oven to 425°F.
Add 1 Tbsp. of oil in the skillet and place over medium heat. Add the diced oil and cook until softened, 3 minutes. Add the garlic, cumin, and coriander and cook for an additional 30 seconds. Remove from heat and let it cool slightly.
Add the onions, half of the beans, lime juice, chipotle, adobo sauce, the remaining oil, a pinch of pepper and salt, and a splash of water and blend until smooth. Transfer to the skillet, stir in the remaining beans, and place in the oven for 15 minutes.
Let the dip rest for 5 minutes, mix in sour cream/crema and then garnish with diced tomatoes, cheese, pickled jalapeños, and cilantro. Indulge!