Southwest Black Bean Dip
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Southwest Black Bean Dip is flavored with chipotle peppers, sweet corn, tomatoes, cumin, and plenty of melted cheese. This simple bean dip recipe is the perfect appetizer to serve at your next holiday or game day party with tortilla chips or raw veggies!
Since moving to Arizona in 2015, many of my recipes have taken on a southwest flair. For Thanksgiving that year I served this Southwest Black Bean Dip with Grilled Southwest Turkey, Cherry Chipotle Barbecue Sauce and Chorizo Cornbread Stuffing. Such a nice change from our traditional holiday meal.
The time between August and the end of the year is always filled with complete chaos. Holiday parties, school activities, and football games, so having an easy bean dip recipe to whip up whenever needed is a lifesaver!
What you will need
- Olive oil to sauté chopped sweet onion, minced garlic, chili powder and cumin.
- One can of black beans that will be simmered vegetable stock, chipotle pepper, then pureed with apple cider vinegar until smooth.
- A second can of black beans is mixed into the pureed mixture with lime juice, canned sweet corn, diced tomatoes, cilantro, and grated cheddar and Monterrey Jack cheese.
- The remaining grated cheese melts on top of this addictive appetizer.
- The image at the top was garnished with jalapeño slices, diced tomatoes, crumbled Queso fresco, and chopped cilantro, the original image below felt like it was missing something!
Be sure to check out the detailed printable recipe card below
I originally shared this recipe December 2015. Updated October 2022.
How to make Southwest dip with corn and black beans:
Preheat oven to 425 degrees. Rub inside of a 1.5-quart baking dish with olive oil, and line a baking sheet with foil or Silicone liner to catch any drips. Set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion, stir and cook until softened and translucent, about 4 to 6 minutes.
Add the garlic, chili powder, and cumin. Stir and heat for one additional minute.
Add one can of black beans, chipotle pepper*, and .75-cup of vegetable stock. Bring to a boil and and cook until liquid is reduced by half, 2 to 3 minutes.
Quick Tip!
The amount of chipotle pepper and adobo sauce is up to you, and your taste-buds. I was happy with 1 tablespoon of adobo sauce, my son would prefer 2 whole chipotle peppers and the adobo sauce to make it scorching hot!!
Carefully pour the bean mixture into the bowl of a food processor (or blender). Add the vinegar and process until smooth.
Note: If you are using a blender, remember to remove the cap and cover the hole with a towel so it doesn’t explode!
Pour bean mixture into a large bowl. Add the second can of black beans, corn, tomatoes, lime juice, .75-cup of each cheese, and half of the cilantro. Mix well and season to taste with sea salt and ground pepper.
Pour into prepared baking dish and sprinkle with remaining cheese.
Place on prepared baking sheet and bake for about 15 minutes, until cheese melts and dip is bubbly.
Garnish with remaining cilantro, plus any additional toppings you would like, and serve with warm tortilla chips.
You are going to absolutely LOVE this Southwest Black Bean Dip, and so will all of your party guests!!
Tools used to create this recipe:
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Garlic Mincer
- Enameled Cast Iron Skillet
- Liquid Measuring Cup
- Wood Turner
- Food Processor
- Silicone Spoonula
- Large Mixing Bowl
- 1.5-Quart Oval Baking Dish
- Box Grater for the cheese
More delicious dip recipes:
- Queso Blanco Dip
- Simple Seafood Artichoke Dip
- Cranberry Salsa
- Greek Eggplant Dip
- Spinach Dip
- Layered Greek Hummus Dip
Check out all of our appetizer recipes in the archives!
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Southwest Black Bean Dip
Equipment
- Food Processor
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced – about one cup
- 3 large cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 29 ounces black beans 2 cans – rinsed and drained
- .75 cups vegetable stock or water
- 15 ounce can sweet corn rinsed and drained
- 3 Roma tomatoes cored and diced – or tomatoes of your choice.
- 1 canned chipotle pepper in adobo sauce *see note
- 1 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- sea salt and ground pepper to taste
- 1.5 cups shredded sharp cheddar cheese divided
- 1.5 cups shredded Monterrey Jack cheese divided
- .75 cups fresh cilantro chopped, divided
Garnish Options
- diced tomatoes
- jalapeno slices
- crumbed Queso fresco
Instructions
- Preheat oven to 425 degrees. Rub inside of a 1.5-quart baking dish with olive oil, and line a baking sheet with foil or silicone liner to catch any drips. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion, stir and cook until softened and translucent, about 4 to 6 minutes.
- Add the garlic, chili powder, and cumin. Stir and heat for one additional minute.
- Add one can of black beans, chipotle pepper*, and .75-cup of vegetable stock. Bring to a boil and and cook until liquid is reduced by half, 2 to 3 minutes.
- Carefully pour the bean mixture into the bowl of a food processor (or blender). Add the vinegar and process until smooth. NOTE: If you are using a blender, remember to remove the cap and cover the hole with a towel so it doesn’t explode!
- Pour bean mixture into a large bowl. Add the second can of black beans, corn, tomatoes, lime juice, .75-cup of each cheese, and half of the cilantro. Mix well and season to taste with sea salt and ground pepper.
- Pour into prepared baking dish and sprinkle with remaining cheese.
- Place on prepared baking sheet and bake for about 15 minutes, until cheese melts and dip is bubbly.
- Garnish with remaining cilantro, plus any additional toppings you would like, and serve with warm tortilla chips and/or raw veggies.
Notes
- *Chipotle peppers in adobo sauce – the amount you use is determined by your desired spiciness!
- I used 1 tablespoon of adobo sauce and NO peppers and found it spicy but not too much to handle.
- If you like heat, use 1 diced chipotle pepper and 1 tablespoon of adobo sauce.
- If you like fiery hot, use 2 chipotle peppers and 1 tablespoon of adobo sauce.
