Best Bites: Baked Black Bean Dip

By Donna Erickson

Warm Up With Baked Black Bean Dip

A good appetizer brings everyone together, whether you've just come in out of the chill from an afternoon of sledding or you're gathering around the TV to watch a game.

This Baked Black Bean dip definitely fits the bill. It's a crowd favorite every time I serve it at home or when I bring it with a bag of tortilla chips to a potluck. It's both chunky and creamy with a yummy chipotle flavor that keeps you dipping for more.

PHOTO CREDIT: Donna Erickson

BAKED BLACK BEAN DIP

Serves 12

• 1 tablespoon vegetable oil

• 1 large onion, diced

• 1 teaspoon salt

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1/8 teaspoon freshly ground black pepper

• 2 chipotle chilies in adobo sauce, plus 3 tablespoons of sauce (find chipotle chilies in adobo sauce in a can in the Latin/Mexican food section of your grocery store)

• 2 (15 1/2 ounce) cans black beans, rinsed and drained

• 1/2 cup water

• 1 tablespoon cider vinegar

• 3 medium tomatoes, chopped

• 1 1/2 cups thawed frozen corn kernels or drained canned corn

• 2 cups grated four-cheese blend, Mexican-style

• 1 cup grated Monterey Jack cheese

• Fresh cilantro, chopped (optional)

Heat oven to 400 F. Grease a 1-1/2 quart baking dish. (I use a souffle-style baking dish.) Heat the oil in a 12-inch skillet over medium/high heat. Add the onion, reduce the heat to medium, and season with the salt. Cook, stirring occasionally until the onions are soft, about 4 minutes.

Add the garlic, chili powder and pepper, stir and cook for 1 minute. Loosely chop the chipotle chilies in adobo. Add to the skillet along with 3 tablespoons of adobo sauce, 1 can of black beans, and the water. Bring to a boil and simmer for 4 minutes, stirring occasionally.

Transfer to a mixing bowl. Add the vinegar. Use an immersion blender to process the mixture until smooth. (Or use a food processor and transfer to a mixing bowl.)

Add the second can of drained beans, tomatoes, corn and grated Mexican-style cheese. Stir well. Transfer to the baking dish. Sprinkle grated Monterey Jack cheese on top.

Bake 15-20 minutes, or until bubbly and cheese melts. Top with cilantro. Serve warm with tortilla chips for scooping.

Cook's Tip: Freeze leftovers. Thaw and reheat with a fresh sprinkling of cheese on top.

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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.

(c) 2026 Donna Erickson

Distributed by King Features Synd.