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.
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.