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–+ servings

Raspberry Chipotle Black Bean Dip

A vegan, gluten-free dip with loads of flavor. Black beans provide lots of fiber and protein, the vegan cream cheese a luxurious texture, and raspberry chipotle jam a touch of sweet and heat.
Author Minimalist Baker
Print
Tortilla chips in and beside a skillet of Black Bean Raspberry Chipotle Dip
5 from 16 votes
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6
Course Appetizer, Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 1 15-ounce can black beans (loosely rinsed and drained)
  • 1 pinch each sea salt and black pepper
  • 1 tsp cumin
  • 1/2 medium red or white onion (diced // 1/2 onion yields ~2/3 cup)
  • 1 clove garlic, minced
  • 1 2.5-ounce raspberry chipotle sauce (Bronco Bob’s – found at World Market // 1 2.5-oz jar yields ~5 Tbsp)
  • 1 8-ounce container vegan cream cheese (such as Trader Joe’s brand or Tofutti)
  • 1/3 cup dairy-free shredded jack cheese (such as Daiya // or sub regular cheese if not vegan/dairy free)
  • Cilantro for topping and chips or crackers (for serving)
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F (204 C).
  • In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.
  • Add 2 Tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes.
  • Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.
  • Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet. Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution).
  • Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center.
  • Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
  • Remove from oven and top with a bit of additional cheese and fresh cilantro (optional). Serve immediately.
  • You can either swirl everything around first to combine flavors, or let people scoop into it with chips and get a little bite of each ingredient. Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.

Notes

*Loosely adapted from this recipe
*Nutrition is a rough estimate calculated without chips.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 296 Carbohydrates: 36 g Protein: 8 g Fat: 14 g Saturated Fat: 5.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 550 mg Fiber: 3.2 g Sugar: 9.3 g