Recipe Flash: Spicy Black Bean Dip

FIESTA MENU: Spicy Black Bean Dip; Mexican Shepherd’s Pie; Colorful Southwestern Salad; Cinnamon-Mocha Dulce De Leche Bites

Dirty little secret: I’ve had the remains of a can of chipotle chili peppers in my fridge for 5 months. Well, it’s actually not that dirty. Chipotles keep for a freakish amount of time if transferred to an airtight container, and it takes a LONG time to use them all. For a while, I made it my mission to get through them. I made old staples like Vegetarian Chili, Hummus, and Mango Salsa using the chipotles to add some extra heat and smokiness. Then, with but a few peppers left, I closed the tupperware container, put it back in the fridge, and gave up.

But as I was doing a big clean, I rediscovered the chiles hidden beneath random jars of condiments. They were still good, miraculously. So I decided to throw together a quick black bean dip with the last few peppers for some friends who were coming over for a drink. Even after their long stay in my fridge, the pepper added the perfect kick to my dip, perhaps more so than some ground chili powder that’s been sitting on my spice shelf for at least as long. I’d really encourage you to pick up a can, and keep it around for a while.

From my kitchen, albeit small, to yours,



Spicy Black Bean Dip

Makes 6 appetizer portions

1 large garlic clove
1/2 small shallot
1 15oz can black beans, rinsed and drained
1 chipotle chili, plus 1 tbsp adobo sauce
1/4 tsp cumin
1/4 tsp chili powder
1/2 lemon, juiced
1 tsp salt
cilantro and sour cream for garnish 

Combine all the ingredients plus 1/4 of a cup of warm water in a small food processor. Puree until smooth and creamy.

Posted in: Recipe Flash
  • Sarah from 20somethingcupcakes

    Always have leftover chipotle in my fridge! Except this time Daniel put it in a plastic bag, which is kind of gross… This looks delish! xxSAS

  • Noodles and Waffles

    Fabulous. Can't wait to make this…

  • Maddie

    This is good stuff to know! I made a pot of chipotle chicken chowder awhile back, and felt sad throwing away the extra few chiles. If I'd known they'd keep so long, I wouldn't have made that mistake…they're delicious! :)

  • Jessie Blum @ Eclectic Unions

    YUM! This is a perfect pantry dip, too, as I almost always have all of this stuff around.. I've been hesitant to buy canned chipotle because I figured I'd never use it all.. good to know it lasts so long.

  • Kelsey

    Mmmm, looks great for a summer soiree. What would you recommend serving it with? Besides the usual?

  • A big fan

    love this – I always have leftover chipotle in adobo sauce to use up too. By the way, when are you announcing the winner of the giveaway?

  • Phoebe and Cara, The Quarter-Life Cooks

    Kelsey–you can serve tortilla chips, pita bread, or just plain jane carrot sticks. I've also used leftover dip inside a healthy vegetarian wrap sandwich with sprouts, avocado, and radishes. Delish!

  • Phoebe and Cara, The Quarter-Life Cooks

    A big fan–we are announcing the giveaway winner this weekend. stay tuned!

  • Jennifer Bengel

    This sounds delish.  I have a clever method of storing chipotles-  I put a single chile in each space of an ice cube tray, top off with sauce, and freeze, and then store the cubes in a zip-top bag.

  • Christina Bauer

    I have the same problem!! I recently made a delicious black bean chili for a girl’s night in, and have far too many chipotle chilis leftover…this looks perfect to use up at least one of them! Even as an after-work/school snack. Nice protein punch :)

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