Food + Family + Friends

Smoky Black Bean Dip

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I’m a sucker for a good bean dip, but then again, who isn’t?  Good old fashioned 7-layer Tex Mex bean dip is one of my all-time favorites.  But a hot bean dip? Move over friends… I’m diving in. I have a couple favorite recipes, but this one combines them into one —  and like all respectable bean dips, it feeds a crowd. 

Whether you are still making grocery store trips fairly frequently — albeit, all masked and gloved up during this pandemic, and can get all the ingredients, or you are trying your best to cook out of your pantry, this dip deserves a place in your cooking routine.  You likely already have most of the ingredients or have a great alternative to successfully make this cheesy goodness. It would also be a great addition to your next Zoom cocktail hour, family game night or Netflix binge. Either way, enjoy!

Cheers,

Christina

Saute onion (shallot used here) in olive oil
Add garlic and saute until it smells delicious
Add spices, tomato paste and spice element- harissa paste is used here
Liquid added and combined- vegetable broth used here
Add beans and smash as many as you feel like!
Shredded cheese in the mixture and on top makes for cheesy goodness
Ready for the broiler to do its thing
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Smoky Black Bean Dip

This crave-worthy dip is easily adapted to what you have on hand- feel free to experiment! Try swapping shallot for the onion, pinto beans for the black, harissa paste for the chipotle pepper and adobo sauce, or even adding in defrosted frozen corn after you smash the beans. This one makes enough for a crowd, or in my case, enough for a big family with teenagers, as well as leftovers. Serve with tortilla chips or over a baked sweet potato for a healthish meal.

Course Appetizer
Cuisine Mexican
Keyword beans, dip
Servings 8
Author Christina Shoup

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3 Tbsp smoked paprika
  • 2 tsp cumin
  • ¼ tsp cayenne pepper
  • 4 Tbsp tomato paste
  • 1 canned chipotle chile, finely chopped omit for less spicy dip
  • 2 Tbsp adobo sauce
  • 1 cup liquid (vegetable stock, chicken stock or water)
  • 2 28-ounce canned black beans, drained and rinsed
  • salt and pepper, to taste
  • 1 ½ cups shredded pepper jack cheese
  • 1 Tbsp chopped cilantro
  • 2 green onions, sliced

Instructions

  1. In a cast iron pan over medium heat, heat olive oil and saute onions until golden.

  2. Add garlic and saute for 30 seconds, or until fragrant.

  3. Add paprika, cumin, cayenne and a big pinch of salt. Saute for 30 seconds.

  4. Add tomato paste, chipotle pepper and adobo sauce. Stir to combine.

  5. Add liquid and combine.

  6. Add beans. Using the back of a wooden spoon, gently smash about half of the beans.

  7. Add 1 cup of the shredded cheese and mix to combine.

  8. Top the bean mixture with the remaining cheese and broil until the cheese is golden and bubbly.

  9. Top with cilantro and green onion. Serve hot.

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