Raspberry Chipotle Black Bean Dip Recipe
Cream cheese, chipotle spiced raspberry purée, and black beans all topped with Pepper Jack cheese. Served with our housemade tortilla chips
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Ingredients
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Dip
Tortilla Chips
Method
Dip Preparation
- 1
Prepare the Black Bean Mixture
In a mixing bowl, combine the canned black beans (drained and rinsed), chipotle peppers in adobo sauce, and cream cheese. Use a fork or a hand mixer to mash and blend until smooth.
- 2
Add Raspberry Purée
Stir in the raspberry purée into the black bean mixture until fully combined. Season with salt and black pepper to taste.
- 3
Top with Pepper Jack Cheese
Transfer the dip to a baking dish and evenly sprinkle the shredded Pepper Jack cheese on top.
Baking the Dip
- 4
Bake the Dip
Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Tortilla Chips Preparation
- 5
Cut the Tortillas
Cut each corn tortilla into 6 triangles to create chips.
- 6
Fry the Chips
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the tortilla triangles in batches, frying until they are golden brown and crispy, about 2-3 minutes per batch.
- 7
Drain and Season
Remove the fried chips and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while still warm.
Serving
- 8
Serve the Dip
Once the dip is baked, remove it from the oven and let it cool slightly. Serve warm with the housemade tortilla chips.