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Sure, this Cheesy Bean Dip works great for office parties and family get-togethers, but it tastes better when you make it for yourself :) Chipotles in adobo give the pinto bean puree incredible flavor. So good! mexicanplease.com
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4.62 from 18 votes

Chipotle and Cheese Bean Dip

Chipotles in adobo give this cheesy bean dip incredible flavor. So good!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 people
Calories: 401kcal
Author: Mexican Please


  • 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.


Calories: 401kcal