Raspberry Chipotle Black Bean Dip
A vegan, gluten-free dip with loads of flavor. Black beans provide lots of fiber and protein, the vegan cream cheese a luxurious texture, and raspberry chipotle jam a touch of sweet and heat.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 15 -ounce can black beans ((loosely rinsed and drained))
- 1 pinch each sea salt and black pepper
- 1 tsp cumin
- 1/2 medium red or white onion ((diced // 1/2 onion yields ~2/3 cup))
- 1 clove garlic, minced
- 1 2.5 -ounce raspberry chipotle sauce
- 1 8 -ounce container vegan cream cheese ((such as Trader Joe’s brand or Tofutti))
- 1/3 cup dairy-free shredded jack cheese ((such as Daiya // or sub regular cheese if not vegan/dairy free))
- Cilantro for topping and chips or crackers ((for serving))
Steps
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Preheat oven to 400 degrees F (204 C).
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In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.
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Add 2 Tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes.
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Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.
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Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet. Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution).
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Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center.
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Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
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Remove from oven and top with a bit of additional cheese and fresh cilantro (optional). Serve immediately.
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You can either swirl everything around first to combine flavors, or let people scoop into it with chips and get a little bite of each ingredient. Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (44% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -ounce can black beans | 1 | Rp 12.000/kg | Rp 1.200 |
| pinch each sea salt and black pepper | 1 | Rp 35.000/kg | Rp 3.500 |
| cumin | 1 tsp | Rp 70.000/kg | Rp 350 |
| red or white onion | 0.5 medium | - | - |
| garlic | 1 clove | - | - |
| -ounce raspberry chipotle sauce | 1 | - | - |
| -ounce container vegan cream cheese | 1 | - | - |
| dairy-free shredded jack cheese | 0.3333333333333333 cup | Rp 5.000/100ml | Rp 3.950 |
| Cilantro for topping and chips or crackers | - | - | - |
*Estimated market prices, may vary by region
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