I love this recipe because it’s easy, budget-friendly, and packed with flavor. The smoky chipotle heat pairs beautifully with the creamy black beans and melty cheese, while the onions and cilantro add a burst of freshness. It takes less than 20 minutes to make, uses just one skillet, and tastes even better the next day. Whether I serve it warm as a dip or use the leftovers for quick wraps, it’s always a winner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 1 white onion, chopped (about 1 1/4 cups, divided) 3 cloves garlic, chopped 2 (15-ounce) cans black beans, one drained 1 (4.5-ounce) can green chilies 2 tablespoons water 1/2 teaspoon salt 1 cup shredded Mexican blend cheese 1/4 cup chopped cilantro 1 lime, cut into wedges
Directions
I heat the olive oil in a large, deep-sided skillet over medium heat.
I add about 1 cup of the chopped onion and cook for around 5 minutes until it softens and becomes slightly translucent.
I stir in the chopped garlic and cook for another minute until fragrant.
I add one can of drained black beans and one can with its liquid, along with the green chilies, water, chipotle sauce, and salt.
I let the mixture simmer gently for about 5 minutes so the flavors can meld together.
Using a potato masher, I mash the beans until about half are mashed—this gives the dip a thick, hearty texture while still keeping some whole beans for contrast.
I stir in the shredded Mexican blend cheese until it’s melted and fully incorporated into the dip.
I transfer the mixture to a serving bowl and top it with the reserved onions and chopped cilantro for a fresh finish.
I serve it warm with lime wedges and warm tortillas or chips on the side.
Servings and Timing
This recipe serves about 6–8 people and takes around 20 minutes total—10 minutes for prep and 10 minutes for cooking.
Variations
Sometimes I like to add a little corn or diced roasted peppers for extra texture. I’ve also made it with Monterey Jack or pepper jack cheese for a spicier kick. If I’m craving a heartier version, I stir in some cooked ground turkey. For a vegan option, I skip the cheese or replace it with a dairy-free alternative—it still tastes amazing.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to enjoy it again, I reheat it in the microwave or on the stove over low heat until warmed through, adding a splash of water if it thickens too much. It also tastes great cold as a spread for wraps or a filling for next-day burritos.
FAQs
Can I use canned chipotle peppers instead of chipotle sauce?
Yes, I chop one or two peppers and add them to the skillet for a stronger smoky flavor.
Can I make this dip ahead of time?
Absolutely. I make it a day ahead and store it in the fridge; it reheats beautifully.
What can I serve with this dip?
I love it with tortilla chips, warm flour tortillas, pita bread, or even fresh veggie sticks.
Can I make it vegan?
Yes, I just omit the cheese or use a plant-based cheese alternative.
How spicy is this dip?
It’s mildly spicy, but I can easily adjust the heat by adding more or less chipotle sauce.
Can I freeze the leftovers?
I can, but I prefer eating it fresh or refrigerated. The texture may change slightly after freezing due to the beans.
How can I make it creamier?
I add a few tablespoons of sour cream, cream cheese, or Greek yogurt before serving.
Can I use pinto beans instead of black beans?
Yes, pinto beans work just as well and make the dip slightly creamier.
What’s the best cheese to use?
I love using a Mexican blend for its meltiness, but cheddar or Colby Jack also taste great.
How do I keep the dip warm for parties?
I transfer it to a small slow cooker on the “warm” setting—it stays perfect for hours.
Conclusion
I love how this Smoky Black Bean Dip brings together rich, creamy beans, melted cheese, and that unmistakable smoky chipotle flavor. It’s quick to make, easy to adapt, and versatile enough to serve as a dip, spread, or filling. Whether I’m entertaining guests or making a snack for myself, this dip always delivers bold flavor and satisfying comfort in every bite.
A quick, flavorful dip made with creamy black beans, melted cheese, and smoky chipotle flavor. This Smoky Black Bean Dip is hearty, comforting, and perfect for parties or casual snacking. Serve it warm or cold with chips, tortillas, or veggies for a crowd-pleasing appetizer or spread.
Total Time:20 minutes
Yield:6–8 servings
Ingredients
1 tablespoon olive oil
1 white onion, chopped (about 1 1/4 cups, divided)
3 cloves garlic, chopped
2 (15-ounce) cans black beans, one drained
1 (4.5-ounce) can green chilies
2 tablespoons water
1–2 tablespoons chipotle sauce (adjust to taste)
1/2 teaspoon salt
1 cup shredded Mexican blend cheese
1/4 cup chopped cilantro
1 lime, cut into wedges
Instructions
Heat olive oil in a large skillet over medium heat.
Add about 1 cup of the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in chopped garlic and cook for 1 minute until fragrant.
Add one can of drained black beans and one can with its liquid, along with green chilies, water, chipotle sauce, and salt.
Simmer for about 5 minutes to blend the flavors.
Using a potato masher, mash about half of the beans to achieve a thick but slightly chunky texture.
Stir in shredded Mexican blend cheese until melted and smooth.
Transfer to a serving bowl and top with reserved onions and chopped cilantro.
Serve warm with lime wedges, tortilla chips, or warm tortillas.
Notes
Add corn or roasted peppers for extra texture.
Use Monterey Jack or pepper jack cheese for a spicier flavor.
Stir in cooked ground turkey for a heartier dip.
Make it vegan by omitting or substituting dairy-free cheese.
For a creamier texture, mix in sour cream or Greek yogurt.
Keep warm at parties in a slow cooker on the ‘warm’ setting.
