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Warm Black Bean & Chipotle Dip

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Serves ten to twelve.

This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.

  • 2 Tbs. extra-virgin olive oil; more for the baking dish
  • 2 medium tomatoes, cored and cut into medium dice
  • 2 tsp. kosher salt; more as needed
  • 1 large yellow onion, finely diced
  • 3 large cloves garlic, minced
  • 1 Tbs. chili powder
  • 2 15-1/2 oz. cans black beans, rinsed and drained well
  • 2 canned chipotles en adobo, minced (about 1 Tbs.),  plus 3 Tbs. adobo sauce
  • 3 Tbs. cider vinegar
  • 1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
  • 1-1/2 cups (6 oz.) grated sharp cheddar cheese
  • 1-1/2 cups (6 oz.) grated Monterey Jack cheese
  • 3/4 cup chopped fresh cilantro
  • Freshly ground black pepper
  • Tortilla chips for serving

Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until 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 3/4 cup 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. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.

Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

nutrition information (per serving):
Size : based on twelve servings; Calories (kcal): 230; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 6; Protein (g): 12; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 19; Polyunsaturated Fat (g): 0.5; Sodium (mg): 510; Cholesterol (mg): 30; Fiber (g): 4;

Photo: Scott Phillips

I've made this many times and it's always a hit with my guests. Try substituting lime juice for the the vinegar.

Great recipe to take to a pot luck or football party. Works well in a crock pot as well. I have found that by cutting the cheeses into 1/2 inch cubes, you get stringy pockets of cheese in every bite rather than just the top layer. This is especially true when making a double batch. Also, having a stick blender is a big time and mess saver. One more thing, leftovers make the BEST quesadillas. Just butter one side of two flour tortillas and put a couple of dollops of the dip in the middle (right out of the fridge is fine) and fry it up. Cut them up in wedges with a pizza cutter and they will be eaten faster than you can make them.

This really was good! It was a big hit at the super bowl party I went to. Next time I will probably follow the advice of other reviewers and half the amount of apple cider vinegar. It was delicious, but I think it would be better with a little less vinegar.

Excellent recipe! We like spicy so I added another chipotle and extra tbsp of the adobo. It had a nice slow heat which was fantastic. Cooking time was longer than expected, I needed to add an extra 10 minutes to get the cheese to brown and the dip to bubble.

One of our favorite recipes!!! I use less vinegar/or sometimes none at all.

Made this for Super Bowl Sunday and this is all I have to say... "F-ing AMAZING" - Could not eat enough of it and can't wait to make it again!!!

Great flavor and texture. Perfect for Super Bowl Sunday!

Fantastic! Have made several times and always a great hit.

I made a few changes to this recipe and it still was GREAT! I sauted the garlic and onion in a saucepan, added everything else minus the corn, mashed the beans a little, heated it thoroughly in the saucepan and served in a dish over a flame to keep warm (I didn't bake it). It was so tasty!

This is SOOOOOO good. I did cut back on the vinegar after I had made it the first time. I have made it for several different occasions. Everyone wants the recipe.

My rating is for no vinegar. I can't believe I put in all of that vinegar! It seemed odd at the time and I'd forgotten that a few of the reviewers said to lower the amount. The dip was great until that point and when it was baked it got even stronger not sure how that worked. Other than that this is a great dip and can be baked in individual dishes which is what I did for the Super Bowl. Everyone raved and no one else noticed the vinegar. I love everything acidic so this is really weird. I saved a couple of tablespoons before baking and will try it as a burrito filling too. Will make this again and again.

this was delicious! People kept asking me if there was meat in it because it tastes very substantial.

Delicious!!!!

Made it for New Years Eve party and it was a big hit. I did cut back on the peppers as others suggested as I was making it for a crowd.

This dip is great. It makes a TON of dip - enough for 20 people. I didn't use all of the chipotle and it still had zip. Easy to make, convenient to bring to a party, and well received.

A go-to recipe. Make it ahead, pop it in the oven before an event. I put more of the cheese in the dip, less on top. Marvelous.

Very tasty! It would be ideal for a gathering, but I made it as an entree for family dinner. I cut back on the peppers and chipotle sauce (using only half) because my 5 year old is sensitive to too much spice. I would have liked more spice, but it was still very flavorful. We'll probably have it on a few Friday nights during Lent. I second using a stick blender.

This is one of my husband and friends favorite recipe for watching football on Sundays. Adding chipotle gives it a tasty and spice twist. I also use a lot more cheese on top.

Outstanding! I have received rave reviews everytime I've made this! We love chipotle so I tend to add an extra pepper.

excellent, always gets rave reviews!

Excellent dip for casual entertaining! It's a great vegetarian dip that is just as big a hit with the meat lovers. I sometimes cut back on the apple cider vinegar by half when making it for the family as I am sensitive to its strong flavor but I have been assured by fans of the recipe that the full amount is not an issue with them. They all love it!

Great make ahead dip.

This will win raves if you serve it at a party. The flavor is rich and smoky, and it seems like there's meat in it, but of course there's not. Since this recipe is fairly labor-intensive, I would make it a day or two ahead of a party, then bake it right before you need it.

This is my favourite recipe from "Fine Cooking". The only change to the recipe that I made is to add additional cheese on top.

This is an excellent dip, easy to make ahead of time, then just pop in the oven right before serving. Very good for gatherings!

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