Raspberry Chipotle Black Bean Dip

Tuesday, January 28, 2014

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

Appetizers / Snacks, Football Food

6 comments »

20 Responses to “Pina Colada Cupcakes”

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1

Molly — March 31, 2011 at 4:37 pm

These are so adorable! A friend once made me margarita cupcakes for a birthday, but I love the sound of all the coconut.
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2

Flavia — March 31, 2011 at 4:40 pm

I love this cupcakes week!!!!! And even Pina-colada cupcakes…..ciao, Flavia
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3

Daisy — March 31, 2011 at 4:41 pm

these look incredible! I am LOVING cupcake week!
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4

Allisonpence — March 31, 2011 at 4:42 pm

These make me crave a warm summer day.
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5

Megan — March 31, 2011 at 4:51 pm

This sounds like a fun, summery cupcake recipe! Love it!
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6

Rachel Marcisin — March 31, 2011 at 5:32 pm

Mmm these look awesome! But where’s the rum?
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7

beantownbaker — March 31, 2011 at 5:43 pm

Tell me about it! I’m not excited about the rain/snow we’re supposed to get tonight and tomorrow.
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beantownbaker — March 31, 2011 at 5:44 pm

Good point! They have the flavors of a pina colada without the alcohol. If you wanted to add some rum, I’d throw it into the filling.
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9

FunandFearlessinBeantown — March 31, 2011 at 6:23 pm

I’d like one of these cupcakes along with a pina colada on the beach!
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10

Hezzi-D — March 31, 2011 at 8:03 pm

I’ve really been into “booze” cupcake lately and yours looks fantastic! Perfect for a luau or a summer pool party!
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11

Ann — March 31, 2011 at 8:56 pm

Those are truly beautiful cupcakes! I love Pina Coladas and I love cupcakes so…
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12

Nutmeg Nanny — March 31, 2011 at 9:14 pm

These are so beautiful! Eating one of these would bring me back to Hawaii 🙂
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13

beantownbaker — March 31, 2011 at 9:18 pm

Ooohhh Hawaii sounds awesome right about now. I’ve never been.
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14

Shannon — March 31, 2011 at 9:18 pm

oh my gosh, those look adorable, and i love the flavor combo, too!!
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15

Mary — April 1, 2011 at 7:53 am

Very nice! May I ask how you set the background for your cupcake pics? The solid colors really bring attention to the cupcakes themselves.
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16

beantownbaker — April 1, 2011 at 3:47 pm

For the majority of my cupcakes, I use a piece 12×12 scrap-booking paper for my backgrounds. I have a big stack of a variety of colors and patterns.
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17

Mary — April 1, 2011 at 4:13 pm

Thank you 🙂 .
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Audrey — April 2, 2011 at 12:21 pm

I love the garnishes on the top, they looke exactly like little poolside drinks. I have been wanting to try a cocktail-like cake since I went to “cupcake happy hour” at Kickass Cupcakes in Davis Square. Have you ever been there? Because if you haven’t you must go and try their mojito!
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beantownbaker — April 2, 2011 at 2:56 pm

I have been to Kickass before during the Cupcake Crawl I hosted a couple years ago. In fact, we even tasted the mojito cupcake while we were there.
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20

Paula Kelly-Bourque — April 3, 2011 at 2:50 pm

Such creative finishing touches to a perfectly delightful cupcake.

Raspberry Chipotle Black Bean Dip