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.

Raspberry Chipotle Black Bean Dip

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.

Raspberry Chipotle Black Bean Dip

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.

raspberry-chipotle-black-bean-dip-3

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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

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14 Responses to “Dairy Free Chocolate, Strawberry, and Vanilla Ice Cream Cupcakes”

  1. #
    1
    ttfn300 — May 27, 2009 at 12:47 am

    these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂

  2. #
    2
    Jen — May 27, 2009 at 12:49 am

    Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!

  3. #
    3
    Sam — May 27, 2009 at 2:43 am

    Ooooh. This looks too good. I’m gonna have to try that.

  4. #
    4
    Stef — May 27, 2009 at 4:23 am

    I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!

  5. #
    5
    gaga — May 27, 2009 at 5:36 am

    I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!

  6. #
    6
    Ingrid — May 27, 2009 at 4:00 pm

    They look pretty! Love the photo of the cross section where you can see the strawberry.
    ~ingrid

  7. #
    7
    Vegiegail — May 27, 2009 at 4:31 pm

    Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!

  8. #
    8
    Jen — May 27, 2009 at 4:52 pm

    Thanks Vegiegail – I’ll have to check that out.

  9. #
    9
    Sara — June 1, 2009 at 11:25 pm

    So cute! These are so pretty with the strawberry in the middle and they look delicious.

  10. #
    10
    paru's_circle — June 3, 2009 at 4:23 am

    voted for your strawberry one..good luck!

  11. #
    11
    Bethany — June 11, 2009 at 2:21 pm

    gorgeous. love the inset strawberry. love the Neapolitan theme.

    bethany@scoopalicious

  12. #
    12
    Shoshana — June 12, 2009 at 4:46 am

    I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.

    Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html

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    13
    Karen — May 21, 2010 at 12:27 pm

    Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name

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    Karen — May 21, 2010 at 12:35 pm

    This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.

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