Raspberry Chipotle Black Bean Dip

Creamy smashed black beans, cream cheese, and raspberry chipotle jam combine for this unique dip that’s sure to please.

Raspberry Chipotle Black Bean Dip

This is the last appetizer recipe I’m posting before the Superbowl. I hope I’ve given you guys some ideas for snacks to prepare if you’re throwing or going to a party. Who are you guys hoping will win? As I mentioned the other day, I’m a big Peyton Manning fan, so I’m hoping the Broncos win on Sunday.

After making raspberry chipotle jam, I started searching for ways to use it up. We really enjoyed it slathered on some cheese and crackers, but I had 4 jars of it… After some internet searching, I came across this recipe for Raspberry Chipotle Black Bean Dip. I was intrigued at the flavor combination. I knew I liked all of the main components on their own, but I wasn’t sure exactly how it would come out.

Raspberry Chipotle Black Bean Dip

I’m glad I went ahead and made this dip. It’s quite tasty and more unique than the standard buffalo chicken dip. One thing I observed is that the jam on it’s own has a great subtle kick to it. In this dip, you didn’t get the kick as much. It was much more subtle thanks to the creamy beans and the cream cheese. This makes the dip more appetizing to a broad audience, which is always good when taking a snack to a party.

If you don’t have homemade raspberry chipotle jam, you can find raspberry chipotle sauce at most grocery stores.

raspberry-chipotle-black-bean-dip-3

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Raspberry Chipotle Black Bean Dip

Creamy smashed black beans, cream cheese, and raspberry chipotle jam combine for this unique dip that's sure to please.

Yield: Serves 6-8

Total Time: 30 minutes

Ingredients:

1 Tbsp butter
1/2 cup chopped onion
1 can black beans
1/2 tsp kosher salt
1/2 tsp ground cumin
8 oz cream cheese
1/2 cup raspberry chipotle sauce (or homemade raspberry chipotle sauce)
1/2 cup pepper jack cheese, shredded
Tortilla chips, for serving

Directions:

Melt butter in small skillet. Add onion and sauté until slightly brown. Remove from heat and place the onion in a bowl to cool.

Dump the can of black beans into a small pan. Add the salt and cumin. Stir over medium heat, mashing the beans as it cooks. Cook for about 10 minutes, until the liquid reduces and the beans have a smooth, yet chunky consistency. Remove from heat.

Add the cream cheese to the bowl of onions and stir to combine.

Place the cream cheese in the center of an oven-safe dish.

Spoon the beans around the cream cheese mixture.

Spoon a well into the center of the cream cheese. Pour the raspberry chipotle sauce or jam into the well.

Add pepper jack cheese and place in a 450-degree oven, until the cheese melts. Serve with tortilla chips.

Recipe from Zestuous

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16 Responses to “Lemon Blueberry Ice Cream Bars”

  1. #
    1
    oneordinaryday — September 17, 2009 at 1:08 pm

    I guess they would be hard to bite into, but if you made them thinner you wouldn’t have such a beautiful swirl of blueberry in there. They look fabulous.

  2. #
    2
    Jade — September 17, 2009 at 2:18 pm

    Those look amazing! Totally on my list!

  3. #
    3
    Mimi — September 17, 2009 at 3:26 pm

    These look delicious. I love lemon and blueberries.
    Mimi

  4. #
    4
    nutmegnanny — September 17, 2009 at 3:57 pm

    These look great! Maybe a little thinner would be better but either way they must have tasted fantastic!

  5. #
    5
    Ingrid — September 17, 2009 at 5:47 pm

    Yum, I think your idea of a cheesecake ice cream brillant. I agree those swirls are gorgeous!
    ~ingrid

  6. #
    6
    stephchows — September 17, 2009 at 7:02 pm

    mmmmm i’d love to have a batch of those sitting in front of me right now!

  7. #
    7
    Melissa — September 17, 2009 at 7:30 pm

    These are too pretty to eat! I love the blueberry/lemon combo.

  8. #
    8
    Joelen — September 18, 2009 at 2:43 pm

    These look outstanding! I love the swirls and the combo of lemon and blueberry is always a winner!

  9. #
    9
    Colleen — September 18, 2009 at 6:20 pm

    Looks delicious! Gorgeous photos.

  10. #
    10
    SugarCooking — September 19, 2009 at 12:36 am

    Those look great! What a beautiful photo!

  11. #
    11
    eliza — September 19, 2009 at 2:09 am

    very nice! look just exactly like the ones in the magazine!

    eliza
    http://fooddiary.blogsome.com

  12. #
    12
    Stephanie Wagner — September 21, 2009 at 11:06 am

    These are amazing! I didn’t know they were dairy free… We just found our little nephew is allergic to dairy, I’ll have to make these for him.

  13. #
    13
    A & W — September 29, 2009 at 9:04 pm

    Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!

  14. #
    14
    A & W — September 29, 2009 at 9:04 pm

    Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!

  15. #
    15
    Joudie's Mood Food — August 7, 2010 at 9:51 pm

    This looks ……… WOW!!!!

  16. #
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    offmotorway — September 16, 2010 at 9:04 am

    What a great idea! One of the best looking desserts I’ve seen in a long time – irresistable!

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