This warm black bean dip involves a few more steps than your typical dip recipe, but believe me when I tell you that it is absolutely, positively, 100% worth it. It is creamy and positively bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese (a must, of course!). Grab your favorite tortilla chips, a baguette, or some veggies and plan on not having a single morsel leftover. A party and game day must!

Black bean dip in a shallow white baking dish.

I’ve eaten countless bowls of dips and chips, but bean dip was something that I hadn’t been introduced to until I was an adult. What a shame! There’s so much flavor and texture, and this particular black bean dip will absolutely knock your socks off.

This dip has been made for multiple Super Bowl parties, as well as tons of casual get-togethers, birthday parties, and barbecues. It wows people every single time, everyone raves, and there are never leftovers. That is always the standard when it comes to what makes a great recipe, right? No leftovers = a home run!

A tortilla chip dipped into a dish of black bean dip.

What Goes Into Black Bean Dip

This dip is a phenomenal combination of flavors thanks to an abundance of these delicious ingredients:

  • Onion and Garlic – Flavor-building powerhouses.
  • Chili powder, Chipotle chiles and Adobo sauce – Add tons of smoky flavor and a good bit of spice.
  • Tomatoes and Corn – Gives the dip more texture and extra layers of flavor.
  • Cilantro – A staple herb that pairs wonderfully with the black beans, corn, chili, and chipotle flavors.
  • Cheese – A big dose of cheddar and Monterey Jack cheeses giving the dip all of the cheesy, gooeyness every good dip should have.
Side by side photos of ingredients being sauteed and in the food processor.

How To Make This Amazing Dip

As I mentioned above, this dip requires a few extra steps but they are so worth it once you’re digging chip after chip into this creamy, cheesy, spicy deliciousness.

Let’s talk about how this all comes together…

  1. Saute the onion, garlic, chili powder, chipotle chiles, adobo sauce, and half of the black beans. We’ll add water and let it cook down a bit.
  2. Puree the bean mixture in a food processor so that it’s nice and smooth and creamy.
  3. Mix together the bean puree, the rest of the black beans, tomatoes, corn, cilantro, and half of the cheese.
  4. Spread it into a baking dish and top with the remaining shredded cheese.
  5. Bake until it’s browned and bubbly, then grab your favorite tortilla chips and dig right in!
A photo collage of black bean dip ingredients, then assembled before baking.

Some Extra Tips for Making Black Bean Dip

I want you to live your best dip life, so here are a few notes to make this the best ever:

  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.
A small bowl of black bean dip surrounded by tortilla chips.

Watch the Recipe Video:

Want More Cheesy Dips?

I’ve got you covered! Some of my favorites:

Warm Black Bean Dip

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
This black bean dip is bursting with flavors, including the distinct smokiness of chipotle chiles. This is a crowd-pleaser, perfect for get-togethers and game days!
4.43 (14 ratings)
Print Pin Rate

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 large yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 15-ounce (878.84 g) cans black beans, drained and rinsed, divided
  • 2 canned chipotle chiles, minced
  • 3 tablespoons adobo sauce, from the can of chipotles in adobo sauce
  • ¾ cup (187.5 ml) water
  • 3 tablespoons apple cider vinegar
  • 1 14.5-ounce (411.07 g) can diced tomatoes, drained and chopped
  • 1½ cups (247.5 g) frozen corn, thawed
  • 6 ounces (170.1 g) sharp Cheddar cheese, shredded (about 1½ cups), divided
  • 6 ounces (170.1 g) sharp Monterey Jack cheese, shredded (about 1½ cups), divided
  • ¾ cup (12 g) chopped cilantro, divided
  • Freshly ground black pepper

Instructions 

  • Preheat the oven to 425 degrees F. Spray a 1½-quart baking dish with non-stick cooking spray and set on a foil-lined baking sheet; set aside.
  • Heat the oil in a large skillet over medium-high heat until it is shimmering. Reduce the heat to medium, add the onion and salt, and cook, stirring, until the onion is softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and the water, and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
  • Transfer the bean mixture to a food processor, add the vinegar and process until smooth, scraping down the sides of the work bowl as necessary. Allow the mixture to cool for 5 minutes, then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with additional salt and pepper, if needed.
  • Transfer the mixture to the baking dish and sprinkle with the remaining cheese. Bake until the cheese melts and browns around the edges, about 15 minutes. Sprinkle with the remaining cilantro and serve with tortilla chips.

Notes

  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.
Nutritional values are based on one serving
Calories: 173kcal, Carbohydrates: 8g, Protein: 8g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 1175mg, Potassium: 129mg, Fiber: 1g, Sugar: 1g, Vitamin A: 651IU, Vitamin C: 3mg, Calcium: 219mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle
Course: Appetizer
Cuisine: American

Recipe originally published in 2013 and has since been updated with improved photos, a video, and enhanced recipe tips.

[photos by Ari of Well Seasoned]