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Smoky Black Bean Dip

Christina Shoup
Smoky Black Bean Dip

The Ultimate Spicy Black Bean Dip: Perfect for Any Gathering

I’m a sucker for a good bean dip, but then again, who isn’t? Classic 7-layer Tex Mex bean dip has always been one of my go-tos, but when it comes to hot bean dip, I have to say, I’m all in. This recipe brings together all the best elements of my favorite dips into one irresistible, cheesy dish that’s sure to please any crowd.

Easy Ingredients You Likely Already Have on Hand

This spicy black bean dip is perfect for last minute guests dropping by or a welcome appetizer to contribute to a friend’s appetizer spread. Most of the ingredients are pantry staples, and if you’re missing something, a quick substitution will do the trick.  See the notes in the recipe for ideas!

Perfect for Any Occasion

This spicy black bean dip is not only delicious but also versatile. It’s the perfect addition to your next cocktail hour, family game night, or Netflix binge. Serve it hot and watch it disappear—whether you’re sharing with others or treating yourself (leftovers are just as delicious!), this dip is sure to be a hit.

Cheers,

Christina

Add spices, tomato paste and spice element- harissa paste is used here
Shredded cheese in the mixture and on top makes for cheesy goodness
Smoky Black Bean Dip
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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 for black beans, harissa paste for the chipotle pepper and adobo sauce, or even adding 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 for an appetizer 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

  • In a cast iron pan over medium heat, heat olive oil and saute onions until golden.
  • Add garlic and saute for 30 seconds, or until fragrant.
  • Add paprika, cumin, cayenne and a big pinch of salt. Saute for 30 seconds.
  • Add tomato paste, chipotle pepper and adobo sauce. Stir to combine.
  • Add liquid and combine.
  • Add beans. Using the back of a wooden spoon, gently smash about half of the beans.
  • Add 1 cup of the shredded cheese and mix to combine.
  • Top the bean mixture with the remaining cheese and broil until the cheese is golden and bubbly.
  • Top with cilantro and green onion. Serve hot.
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