Raspberry Chipotle Black Bean Dip
Creamy smashed black beans, cream cheese, and raspberry chipotle jam combine for this unique dip that’s sure to please.
This is the last appetizer recipe I’m posting before the Superbowl. I hope I’ve given you guys some ideas for snacks to prepare if you’re throwing or going to a party. Who are you guys hoping will win? As I mentioned the other day, I’m a big Peyton Manning fan, so I’m hoping the Broncos win on Sunday.
After making raspberry chipotle jam, I started searching for ways to use it up. We really enjoyed it slathered on some cheese and crackers, but I had 4 jars of it… After some internet searching, I came across this recipe for Raspberry Chipotle Black Bean Dip. I was intrigued at the flavor combination. I knew I liked all of the main components on their own, but I wasn’t sure exactly how it would come out.
I’m glad I went ahead and made this dip. It’s quite tasty and more unique than the standard buffalo chicken dip. One thing I observed is that the jam on it’s own has a great subtle kick to it. In this dip, you didn’t get the kick as much. It was much more subtle thanks to the creamy beans and the cream cheese. This makes the dip more appetizing to a broad audience, which is always good when taking a snack to a party.
If you don’t have homemade raspberry chipotle jam, you can find raspberry chipotle sauce at most grocery stores.
Two Years Ago: Jalapeno Popper Inspired Grilled Cheese and The Ultimate Whoopie Pies
Three Years Ago: Oven Roasted Chickpeas
Four Years Ago: Our Dining Room Table and Chocolate Overdose Cake
Raspberry Chipotle Black Bean Dip
Creamy smashed black beans, cream cheese, and raspberry chipotle jam combine for this unique dip that's sure to please.
Yield: Serves 6-8
Total Time: 30 minutes
Ingredients:
1 Tbsp butter
1/2 cup chopped onion
1 can black beans
1/2 tsp kosher salt
1/2 tsp ground cumin
8 oz cream cheese
1/2 cup raspberry chipotle sauce (or homemade raspberry chipotle sauce)
1/2 cup pepper jack cheese, shredded
Tortilla chips, for serving
Directions:
Melt butter in small skillet. Add onion and sauté until slightly brown. Remove from heat and place the onion in a bowl to cool.
Dump the can of black beans into a small pan. Add the salt and cumin. Stir over medium heat, mashing the beans as it cooks. Cook for about 10 minutes, until the liquid reduces and the beans have a smooth, yet chunky consistency. Remove from heat.
Add the cream cheese to the bowl of onions and stir to combine.
Place the cream cheese in the center of an oven-safe dish.
Spoon the beans around the cream cheese mixture.
Spoon a well into the center of the cream cheese. Pour the raspberry chipotle sauce or jam into the well.
Add pepper jack cheese and place in a 450-degree oven, until the cheese melts. Serve with tortilla chips.
Recipe from Zestuous
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
it looks delicious!
Beautiful cake! I can’t get over the ending either, too soon!
beantownbaker — December 26th, 2013 @ 10:56 am
Right! It happens every year, but I feel like this year flew by especially quickly.
Wow – super gorgeous!! I’m so glad you love this cake as much as I do! Happy Christmas and almost New Years, doll!!
beantownbaker — December 26th, 2013 @ 10:58 am
Happy Holidays to you too!
This cake looks so beautiful and I bet it tastes divine 🙂 can’t wait to try it!
definitely perfect for new years! i can’t believe this year is almost over, either- crazy!
this is perfect for our holiday-the Florida strawberries have been so sweet – thank you
beantownbaker — January 2nd, 2014 @ 1:31 pm
I wish I lived somewhere where the strawberry season was longer than a few weeks…
I was just thinking, what if we made this w/pink champagne?
beantownbaker — January 2nd, 2014 @ 1:30 pm
I think it would be great with pink champagne!
I know what you mean we grew up and lived in Michigan all our lives. When our kids were little I would take them to the farms to pick blueberries, raspberries and apples. The strawberry season was always short or not at all due to the wet springs we so often had. But we did get farm fresh ones at our local farm market. I now live in Central Florida where I’m learning so much about fresh grown foods. We live a few blocks from Oviedo where DUDA farms are. They are known especially for their celery but so many other fresh veggies. We have a few local farms where you can pick strawberries and blueberries. The gulf coast really has a lot of strawberry farms. On Tuesday our local Publix store had Florida fresh strawberries on sale. I just cleaned them last night (I think my husband took about 1/2 of them to work) We are fortunate, but I still miss Michigan and all the farming communities in our area.
beantownbaker — January 4th, 2014 @ 10:38 am
Wow – I bet things in FL are very different than Michigan! We can usually get strawberries at the farmers market as well. But again, it’s SUCH a short season. Last year we missed it completely. I’m still adjusting to the different seasonal timing in Ohio vs what it was in Boston. We always make a point to pick strawberries, blueberries, peaches, and apples. Peaches and strawberries are two of my favorite summertime fruits.
Woah, thanks a bunch for sharing!
I made this cake for my girlfriend’s surprise birthday party, and it was freaking delicious. Granted this was my first cake I have ever baked, but there wasn’t enough frosting to cover the whole thing and keep part of the actual cake from showing through. I don’t even like cake, and this was bomb!
This CAKE IS THE BOMB!!!!, I found this online in 2014. I showed it to my twin sister, I said, I won’t this for our B-Day, but we didn’t have it until September 2015, and again this year. So delicious, my son Loves it as well, we’re making it tomorrow December 28th 2015 for his birthday. Yummmmy!