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Chipotle Black Bean Dip comes together in less than 5 minutes and with only 5 ingredients! This simple vegan black bean dip is smokey, hearty, and super easy to make!
Grab some chips, or roll up this dip in homemade tortillas with some guacamole for a quick and healthy meal! Just don't forget that Pina Colada!
This Chipolte Black Bean Dip is a simple vegan dip that features just a handful of ingredients that you probably have in your pantry. All you have to do is throw them into your blender or food processor and DONE.
But not only is it incredibly easy to make, but it is also SO flavorful! A little bit of smokiness for canned chipotle pepper and bright acidity from lime juice. It is a great flavorful pairing!
Key Ingredients
- Black Beans: Use canned beans or Instant Pot Black Beans. If using unsalted beans, keep in mind you will need to add ½ to 1 teaspoon of salt to this dip.
- Chipotle Peppers: I love adding canned chipotles in adobo sauce, as they pack a huge punch of flavor. Freeze leftover canned chipotles and adobo sauce in ice cube trays until solid. Once frozen solid, pop out cubes and place them in a freezer bag. If you don't have canned chipotle peppers use 2 teaspoons of smoked paprika.
- Lime Juice: Fresh lime juice is best, as it brightens up this simple dish with tons of flavor.
Step-By-Step Directions
- In a food processor, place the beans, lime juice, water or stock, cumin, chipotle pepper, and salt if used.
- Process until creamy, adding more liquid if needed to thin.
- Transfer to a serving dish and top with chopped cilantro if desired.
Recipe Tips and Modifications
- Store this black bean dip in an airtight container for up to 5 days in the refrigerator.
- Feel free to use pinto beans in place of black beans if you don't care for black beans.
- While this recipe is delicious served as a dip, it is also greatly used as the topping in Baked Tostadas, as the refried bean mixture in Bean Burritos, and as the base for Black Bean Tacos.
- This also makes a great base for a Spooky Halloween Snack with the addition of a sour cream spider's web.
- If the dip appears too thick, simply thin it with additional stock or lime juice.
More Delicious Quick Dip Recipes
Be sure to leave a comment below if you tried this recipe! I love to hear from you!
Chipotle Black Bean Dip
Ingredients
- 2 cups black beans, cooked
- ¼ cup broth, or water
- 1 teaspoon cumin
- 1 chipotle chili in adobe sauce, or 2 teaspoons of smoked paprika
- ½-1 teaspoon salt, if beans were unsalted
- juice of fresh lime
- chopped cilantro, optional
Instructions
- Place beans, seasonings, and juice of one lime in food processor or blender and blend until smooth, adding more liquid to thin if nessecary.
- Garnish with fresh cilantro and a dash of paprika for presentation if desired.
Equipment
Notes
- Freeze leftover canned chipotles and adobo sauce in ice cube trays until solid. Once frozen solid, pop out cubes and place them in a freezer bag.
- Leftover black bean dip can be stored in the fridge for 5 days.
- If the dip is too thick, add in more lime juice or a bit of water to thin it out.
- Feel free to use pinto beans in place of black beans if you don't care for black beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious and so easy to make. Great dip and no guilt.