Black Bean and Chipotle DipFeatured

Black Bean and Chipotle Dip

Chipotles are smoked jalapeño peppers. Traditionally you buy them either dried or in adobo, a spicy sauce made up predominantly of tomato and onion. You could easily substitute ketchup for the adobo sauce if you cannot find it in your local supermarket. If you can't even find dried chipotles, a spoonful of smoked Spanish paprika and a few hot chillis will taste great too.

Here’s a Tex-Mex winner to serve alongside guacamole, tomato salsa and a few corn chips. Crack open an ice cold bottled beer, slide in the wedge of lime and let the fiesta begin.


Preparation time
Cooking time


For 4 Person(s)

Black Bean and Chipotle Dip

  • 2 tb olive oil
  • 1 onion
  • 3 cloves garlic
  • 400 g cooked black beans
  • 2 chipotle chilis in adobo sauce, stalks removed
  • 1 tsp ground cumin
  • 2 tb sour cream
  • juice of 1-2 limes
  • 1 tb freshly chopped coriander
  • salt and tabasco sauce, to taste


Fry the onion in the oil until soft and golden. Now add the garlic to the pan and continue to cook until it smells wonderful.

Put the onion and garlic into a food processor with the beans, the cumin and just half of your chipotle ( it’s always wise to tread carefully with any chilli). Whizz everything up and add the remaining chilli, sour cream, lime juice and salt by degrees until the dip is balanced.

Stir in most of the coriander, check the seasoning again and up the heat with a dash of Tabasco if you’re feeling fiery.

Recipe notes

Serve with a swirl of sour cream and a sprinkling of coriander on top.