Serve up this Chipotle and Cheese Bean Dip straight from the oven and you’ll make some friends for life! It’s a bowl full of warm, gooey deliciousness that wants to be part of your home kitchen repertoire.
Using 3 chipotles plus some of the adobo sauce will give it real zip, but you can always dial back on the chipotles if want a milder version.
Chipotle and Cheese Bean Dip Recipe
I put up a version of this dip a couple years ago, but I’ve been fiddling with the recipe recently and wanted to offer an updated version.
But make no mistake, the simple premise remains, i.e. melt cream cheese into some flavored beans and forever benefit.
And since you get a massive upgrade if you flavor the beans yourself, we’ll start there.
Start by roughly chopping half an onion and peeling 3 garlic cloves. Saute them in a dollop of oil until the onion starts to brown, 5-8 minutes.
Meanwhile, drain and rinse a can of whole pinto beans.
Note: I used one of the larger 20 oz. can of beans. Compensate accordingly if you are using a standard 15 oz. can. Or say adios to compensating and the result will be a bit more cheesy 🙂
Add the beans to the onion mixture, along with:
3 chipotles in adobo
1 tablespoon adobo sauce
1/2 teaspoon cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1/2 cup water
freshly ground black pepper
If you’re new to chipotles in adobo, you can usually find them in the Latin goods section of most supermarkets.
I usually cut off the stems and scrape out most of the seeds. (More tips on working with chipotles in adobo.)
And as mentioned, using 3 chipotles plus some of the adobo sauce gives this dip some kick! Feel free to use only 1-2 chipotles if you want a milder version.
Okay, bring the bean mixture up to a simmer and let it cook for a couple minutes. Then add it to a blender or food processor and combine well. (Always use caution when blending warm liquids or sauces.)
Hide the chips for now because this bean mixture is already delicious and it can be hard to stop eating it!
And while it might taste like it needs a bit more salt, I usually wait until all the cheese is added before giving a final taste for seasoning.
Add this bean puree to an oven safe dish along with:
4 oz. cream cheese
approximately 1 cup of shredded Jack cheese
1/2 cup salsa
I’m using 1/2 cup of our homemade Tomato-Jalapeno Salsa and it works perfectly here, but I think the tomatoes are more important than the rest of the salsa.
In fact, I’ve made versions of this dip before that simply used a roasted tomato in place of the salsa and gotten an equally good result. Either way, try to get some roasted tomato something in your dip because I find that it makes a huge difference in flavor.
By the way, 4 oz. of cream cheese is half of a standard-sized, rectangular cream cheese box.
Okay, this will need about 20-25 minutes in a 350F oven. Give it a good stir halfway through as all the cheese will be melted by then.
And be sure to take a final taste for seasoning as beans can be hypersensitive to salt level. I added another 1/4 teaspoon of salt to this batch (so that is approx. 3/4 teaspoon total).
If you want, you can save some of the shredded cheese for a final top layer. Sprinkle the cheese on top and give it another 30-60 seconds in the oven at the very end of the baking period.
You’re left with a dish full of gooey, cheesy bean dip that can alter the course of any day.
It’s best served right out of the oven so have your garnishes handy if you want to jazz it up. I used some diced tomatoes and freshly chopped cilantro for this batch but these are optional.
Not optional is plopping a bottomless bag of tortilla chips in front of your friends and family.
Give this bean dip a try sometime — it’s a great recipe to have in your repertoire for gatherings with friends and family.
- 1 can whole pinto beans (20 oz.)
- 1/2 onion
- 3 garlic cloves
- 3 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon salt (plus more to taste)
- freshly ground black pepper
- 1/2 cup water (or stock)
- 1/2 cup salsa
- 4 oz. cream cheese
- 1 cup shredded Monterey Jack cheese
- 1 bag tortilla chips
- diced tomato (optional)
- cilantro (optional)
Roughly chop 1/2 an onion and peel 3 garlic cloves. Saute the onion and whole garlic cloves in a dollop of oil over medium heat. Cook until the onion is just starting to brown, 5-7 minutes.
Drain and rinse 1 can of pinto beans.
Add beans to the onion mixture, along with 3 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, 1/2 teaspoon salt, freshly ground black pepper, and 1/2 cup of water. Bring mixture to a simmer and cook for a couple minutes.
Add mixture to a blender or food processor and combine well.
Add bean puree to an oven-safe baking dish, along with 4 oz. cream cheese, 1 cup shredded Monterey Jack cheese, and 1/2 cup salsa.
Bake in the oven at 350F for 20-25 minutes. Halfway through the baking period give the dip a good stir as all the cheese will be melted by then.
After baking, take a final taste for seasoning as beans are hypersensitive to salt level. I added another 1/4 teaspoon of salt before serving.
If you want a final layer of cheese, sprinkle cheese on top and bake for an additional 30-60 seconds.
Optional garnishes includes diced tomatoes and finely chopped cilantro.
Serve immediately with tortilla chips and store leftovers in an airtight container in the fridge.
I've made this dip before using roasted tomatoes in place of the salsa and gotten an equally good result.
I used one of the larger 20 oz. can of beans. Compensate accordingly if you are using a smaller 15 oz. can. Or don't compensate and the result will be a bit more cheesy!
I usually cut off the stems and de-seed the chipotles before using them.
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