Chipotle Black Bean Dip (GF)

I hope you love this Chipotle Black Bean Dip as much as I do! With football season in full swing along with baseball, it is chips and dip season in our house and this dip is one of my favorites!

Are you looking for the perfect dip for game days or next get-together? This Chipotle Black Bean Dip is a real crowd-pleaser, loaded with flavor and addicting. So easy to make, I can’t stop eating it. Plus it is gluten-free, dairy-free, vegetarian, and vegan – something for everyone!

This is the perfect food to serve (and eat!) on any game day! Yep, I look forward to these days all year long, even if my favorite teams aren’t playing.

I start planning my menu in advance, being sure to have as much of it made in advance as possible so I don’t have to spend the entire day in the kitchen. I look for recipes that are simple to assemble and get on the table, dishes that will hold easily at room temperature and not spoil.

The first time I made this was after we returned from a trip to New Mexico. We were served a similar dish as part of an appetizer trio in a local restaurant. It knocked us out and I couldn’t wait to get home and recreate it.

To make it easier, I use canned black beans, but if you have the time, cook your own beans from scratch and it will be even better!

If I am hosting a large crowd, I usually have about 8 dishes for variety, starting with 3 out on the table, and adding a couple new ones every hour or two. This keeps things interesting and lets my guests graze to their heart’s content. I also set up a self-serve bar so no one has to play bartender. Make sure to offer plenty of non-alcoholic beverages as well as cocktails, beer, and wine or whatever you like to serve.

This is also a really great option to serve because it is gluten-free, dairy-free, vegetarian, and vegan. All that and so delicious, a true winner! 

This chipotle black bean dip has become one of our all-time favorites and I can personally eat an entire batch all by myself with nothing but a huge bag of tortilla chips. But it is very versatile … you can use it to make Huevos Rancheros, as the base for a 7-layer dip, in vegetarian tacos, or as part of a platter of Smashed Tater Tot Nachos! The possibilities are nearly endless.

For larger groups you can double the recipe and you can serve it two ways. As a simple dip with chips and vegetables, and as part of a Mexican layered salad. Adding strips of lightly steamed red, orange, yellow, and green bell peppers, cauliflower florets, jicama sticks, broccoli, or other crudités, makes the platter look more tempting and healthier for those on a diet.

As part of Food Network’s #ComfortFoodFeast, make sure you check out all the recipes shared by all the wonderful bloggers this week. We have a plethora of dips that are perfect for your game day festivities. And to add even more fun, I’ve included links to some incredible dips created by the Sabra Tastemaker team. Don’t be surprised if you want to make every single one of them! I guarantee you will have trouble picking just one or two to make, LOL.

I hope you give this Chipotle Black Bean Dip a try and enjoy it as much as I do. I love the brightness of the lime and heat from the chipotle blended with the creaminess of the beans. It is the perfect snack to share with friends or indulge in on movie night at home. 

Have a wonderful and fun weekend.

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Chipotle Black Bean Dip:

• Oil, onion, garlic, oregano, cumin, chili powder, cilantro, chipotles en adobo sauce, canned black beans, limes, lemon, sugar, salt, pepper, tortilla chips, fresh vegetables for dipping

 

PRO Tip:

If you microwave citrus fruits for 10 to 15 seconds, then roll them on the counter (pressing down firmly as you roll them under your palm), you will get much more juice!

 

PRO Tip:

This recipe calls for a food processor to puree the beans and get a fairly smooth consistency. If you don’t have one, the next best tool is a blender. And if you don’t have one of those, an immersion blender will work in a pinch. You will need more liquid with the immersion blender to get the smoothness you’re looking for.

 

How to make Chipotle Black Bean Dip:

1. Sauté the onions with the oregano, cumin, and chile powder, cooking a couple of minutes until the onions are translucent, stirring often; add the garlic and cook 30 seconds until fragrant, then remove from the heat.
2. Combine the onion mixture with the cilantro, chipotles, and beans in a food processor or blender, pulsing until coarsely chopped, then add the lime juice, sugar, salt, and pepper, puréeing until smooth, about 2 minutes.
3. Taste, adjusting heat by adding more chipotles if desired or more lime juice if it needs balancing; transfer to a serving bowl and garnish with fresh cilantro leaves and serve
4. Can be made up to 4 days in advance, cover and keep refrigerated; the flavors meld and become stronger over time so start with less chipotle, then taste and adjust seasonings before serving. Serve with tortilla chips and fresh vegetables (steamed if needed) for dipping.

 

PRO Tip:

If the dip turns out too spicy (with too much chipotle), add more beans and a little water to cool it down. You can also serve it with dollops of sour cream as well.

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Citrus reamer
• Colander or sieve
• 10-inch skillet
• Food processor or blender

 

Gluten-Free Tips:

Be sure the beans, chipotles en adobo, and all seasonings (especially the chili powder) are safe for gluten-free diets. Penzeys and McCormick brands are good at listing all their ingredients making it easier to spot potential exposure or cross-contamination. If you have any questions contact the manufacturer.

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

Create a New Tradition Today!

 

This recipe is part of Food Network’s weekly Comfort Food Fest celebration. See the links below for this week’s inspiring recipes and check out our Pinterest page for even more delightful treats!

Feed Me Phoebe: Healthy French Onion Dip with Leeks and Shallots
The Heritage Cook: Chipotle Black Bean Dip (you are here)
Creative Culinary: Kahlua, Walnut and Brown Sugar Baked Brie
In Jennie’s Kitchen: Hummus, 4 Ways
The Mediterranean Dish: 11 Game-Day Recipes with a Mediterranean Twist
Dishin’ & Dishes: Individual Nachos with Pico De Gallo
The Mom 100: Warm Jalapeno Popper Dip
Napa Farmhouse 1885: Artichoke & Olive Dip
Red or Green: BBQ Dip With Roasted Vegetables
Taste with the Eyes: Super Bowl Flatbread

 

I am a member of Sabra’s Tastemaker team and we have been sharing recipes to make game days even more fun. Here are more dip recipes from the Tastemaker team to enjoy this weekend and all year long!

• Hummus and Guacamole Dip from Erica of Celiac and the Beast
• Healthy Mexican Layer Dip from Brittany of Eating Bird Food
• Guacamole Bacon Burger Seven Layer Dip from Diana of Eating Richly Even When You’re Broke
• Buffalo Hummus with Homemade Tortilla Chips from Heather of Hezzi-D’s Books and Cooks
• Easy Buffalo Hummus from Lindsay Ann of Lindsay Ann Bakes
• Vegan Fondue from Kathy of Healthy Slow Cooking
• Greek 7-Layer Dip from Jacqueline of The Seaside Baker
• 7-Layer Taco Dip from Erin of Well Plated
• Healthy Buffalo Chicken Hummus Dip from Laura of Momables
• Creamy Roasted Garlic Hummus from Julia of The Roasted Root
• Lightened Up Ranch Taco Dip from Jessica of A Kitchen Addiction
• Ranch Hummus Dip from Katie of Mom to Mom Nutrition

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me.We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Feb 2016. The article was updated in 2026.