Description
A warm and smoky Chipotle Black Bean & Corn Dip that’s packed with Tex-Mex flavor, perfect as an appetizer or a hearty side dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- 1–2 chipotle peppers in adobo sauce, minced (adjust to spice preference)
- 1 tablespoon adobo sauce from the can
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a medium oven-safe skillet over medium heat. Add red onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed black beans, corn, minced chipotle peppers, and adobo sauce. Cook for 2-3 minutes, stirring to combine.
- Remove skillet from heat. Stir in Monterey Jack cheese and cheddar cheese until partially melted.
- Garnish with fresh cilantro. Season with salt and pepper to taste.
- Bake for 10-15 minutes, or until cheese is melted and bubbly and the dip is heated through.
- Serve warm with tortilla chips, crackers, or vegetable sticks.
Notes
- For a spicier dip, add an extra chipotle pepper. For milder, reduce or omit.
- You can substitute other cheeses like pepper jack or a Mexican blend.
- This dip can be made ahead and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dip
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
