Chipotle Black Bean Dip Recipe

Made with whatever type of dried or canned beans you have in the cupboard (e.g. 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.

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Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :


1 tbsp (15 ml) 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 to 19oz/398 to 540ml) black beans, rinsed and drained or about 1/2 cup (125 ml) dried beans, soaked and cooked
Kosher or sea salt
Freshly ground black pepper
1/4 to 1/2 cup (50 to 125 ml) hot water
1 tbsp (15 ml) chopped fresh coriander


1. In a large skillet, heat oil over medium heat.
2. Add onion and sauté until softened and lightly browned, 8 to 10 minutes. Add garlic and chipotle and sauté for a minute. Add beans and 1/4 cup (50 ml) water and toss all together over the heat for a few more minutes.
3. 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.
4. Transfer to a serving bowl and serve hot or warm or cover and keep in the refrigerator.

Chipotle Black Bean Melt: Add I cup (250 ml) 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 (180°C) oven until beans are bubbling, 5 to 20 minutes. Brown top lightly under the broiler. Serve hot.

Makes 2 cups (500 ml)


Photo Credit: Ken Rodmell

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