Chipotle Raspberry Black Bean Dip is sweet, spicy, and the most addictive appetizer on the planet. It’s packed with a homemade raspberry chipotle sauce, tangy cream cheese, heart black beans, and gooey Monterrey jack cheese. Serve with tortilla chips and watch it disappear.
Chipotle Raspberry Black Bean Dip
Do you miss college?
I do, sometimes. There’s the school aspect of it, and when I can’t remember derivatives, forget the fundamentals of the econ classes I took and completely blank out on the various marketing methods studied, I miss learning. I feel like I’ve lost so much knowledge since the day I graduated, 70% of what I learned completely out the window. I shutter to think what I’d score if an impromptu exam was handed to me this very moment.
There’s the social side I miss, the side where there were no plans and most Thursday through Saturdays (and some Mondays, Tuesdays and Wednesdays) were spent bar hopping from place to place, not having to worry about any impending responsibilities the next day.
Then there’s the food. My favorite green Chile burger. My favorite perfectly crispy chicken fingers and fries. Favorite greasy breakfast. Favorite tex-mex spot. And my favorite of all – Chipotle Raspberry and Black Bean Dip from this dive.
This very special chipotle and raspberry black bean dip that’s actually become quite infamous in the little town of Manhattan, KS – one that’s already been replicated time and time again – is a dip I’ve wanted to put my own spin on for a very long time.
The only problem with every knockoff recipe I’ve come across, uses a bottled sauce you have to buy. Of course, I want to make it completely from scratch and after some trial and error, I think I finally created the perfect recipe to mimic the original. And it’s so easy.
Here’s what’s happening:
- Fresh raspberries, chipotles, onion, garlic and a little bit of water are cooked into a thick, sweet and spicy sauce that would be delicious on pretty much anything.
- The addictive sauce is smothered over seasoned black beans and cream cheese.
- Everything is covered with shredded Monterrey jack cheese, and baked until it’s a bubbly, cheesey, spicy oblivion.
- Serve with tortilla chips or your favorite crudités.
If anything can bring me back to college it’s chipotle raspberry black bean dip….and I’d have no problem finishing the entire pan myself, although if the girls were joining in, I’d be more than happy to share…
Ingredients in Chipotle Raspberry and Black Bean Dip
Raspberry Chipotle Sauce
Onion and garlic. The base of every good barbecue-esque sauce is onion and garlic. This one is no different.
Raspberries. Fresh raspberries if you can find them! All you need is 10 ounces.
Water. Water helps to bread down the raspberries a little bit more, and make the sauce a little bit thinner consistency.
Chipotle peppers. I use the canned chipotle peppers in adobe sauce. We use both the peppers, chopped and a few teaspoons of the actual sauce. If you like things on the spicy side, I’d add a tablespoon of the adobo sauce.
Sugar. Just a little bit to balance out the spiciness in the chipotles. This is a sweet AND spicy dip, so we need just a hint of sugar.
Black Beans. I like to use low-sodium black beans so I can control the amount of salt that goes into the dip. Drain and rinse well.
Chili Powder. I like to add a touch of chili powder to add a little smokiness to the black beans.
Cream cheese. Chipotle raspberry black bean dip isn’t complete with out cream cheese. I like to use light cream cheese, to light things up just a touch and also, I can’t tell the difference.
Cheese. I’ve use both mozzarella and Monterrey jack and I prefer the way Monterrey jack melts over mozzarella but both will work.
How to make Chipotle Raspberry Black Bean Dip
Make the raspberry sauce. This is by far the best part of chipotle raspberry black bean dip, so don’t be tempted to buy store-bought sauce! Add the onion, garlic, and olive oil to a medium skillet. Sweat until slightly softened and then add the raspberries, water sugar, chipotle peppers, and adobo sauce.
Bring everything to a boil and then reduce it to a simmer. Simmer until the raspberries have broken down, about 5-7 minutes.
Blend! Transfer everything to a blender and blend until smooth. Season to taste with salt and pepper. If you like things on the spicy side, add more adobo sauce, a teaspoon at a time until you get to your desired spice level.
Cook the black beans. Wipe the saucepan clean and add the rest of the olive oil to the same pan. Add remaining garlic. Cook for about 30 seconds until slightly softened. Add black beans, chili powder, and salt, Cook for a few minutes until the garlic is softened.
Assemble! Push the black beans do the sides of the pan so you have a hole in the middle. Add the cream cheese to the middle. Pour the sauce over the cream cheese and black beans. Sprinkle with shredded cheese.
Bake. Place the whole skillet in the oven and bake until the cheese has melted and everything is hot and bubbly. Serve with tortilla chips.
Can I make this in advance?
Chipotle Raspberry Black Bean Dip is the perfect appetizer to make in advance. I wouldn’t recommend baking it more than a hour or so before because cheese doesn’t usually sustain that gooey, perfect consistency. I would make everything, but don’t bake it. When you’re ready to serve, pop it into the oven until bubbly and hot.
If you’re just wanting to bake and then take over to a friend’s, you can absolutely do that. Just cover with foil, and if possible, pop into the oven for a few minutes before serving.
Substitutions and Tips and Tricks for Recipe Success
- Use blackberries instead of raspberries if they’re in season!
- If you like things on the spicy side, add a little bit more chopped chipotle peppers or the adobo sauce.
- Sometimes I like to smash some of the black beans a little bit so there’s varying texture throughout the dip.
For more easy dips, check out these recipes!
- We are absolutely obsessed with this lightened up version of French Onion Dip. It’s packed with brown butter, greek yogurt, and just a touch of cream cheese. It takes a little bit longer to make than just mixing a packet of spices with sour cream, but it’s worth it.
- This Chipotle Corn Dip is SO easy to throw together and totally addictive. Packed with
- The Buffalo Chicken Dip is ridiculously healthy and you’d NEVER know it. It’s packed with Greek yogurt, lots of green onions, just a touch of blue cheese for flavor and tons of buffalo sauce.
- 1 tbs olive oil, divided
- 1/2 cup diced onion
- 2 large garlic cloves, minced and divided
- 10 oz raspberries
- 1/4 cup + 1 tbsp water
- 1/8 cup white sugar
- 1 canned chipotle pepper in adobo sauce
- 2 tsp adobo sauce (from the canned chipotles)
- 1 14 oz can black beans, rinsed and drained
- 1/4 tsp chili powder
- 1/2 tsp kosher salt, divided
- 6 oz cream cheese
- 1/2 cup shredded monterrey jack cheese
- Preheat oven to 375 degrees.
- Heat a medium skillet to a medium head. Add 2 teaspoons olive oil. Once the oil is hot, add onion and 1 garlic clove. Sweet onion and garlic until slightly softened, about 2 minutes. Add raspberries, 1/4 cup water, sugar, chiptole pepper, adobo sauce, and salt. Bring to a boil and reduce to a simmer. Simmer until the raspberries bread down, stirring occassionally, about 5-7 minutes.
- Carefully transfer the mixture to a blender. Blend until smooth. Season with salt and pepper. If you want your sauce a little bit spicier, add more adobo sauce or chopped chipotle peppers until you reach your desired heat level.
- Rinse the pan you cooked the sauce in and wipe clean. Add remaining olive oil to the pan. Heat over a medium flame. Add remaining garlic, sweat 1 minute. Add black beans, water, chili powder, and remaining salt. Saute until garlic is softened, about 2-3 minutes.
- Push the black beans to the side and put the cream cheese in the middle. Cover with sauce. Sprinkle with cheese. Bake until the dip is hot, bubby, and the cheese has melted, about 10 minutes. Serve with tortilla chips.