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5 from 2 votes

Spicy Black Bean Dip with Roasted Red & Chipotle Pepper Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com
Course: Appetizers
Cuisine: American
Keyword: Super Bowl
Servings: 3 Cups (Approximately)
Calories: 333kcal


  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 2 roasted red bell peppers chopped
  • 2 15 ounce each cans black beans, drained and rinsed
  • 2 chipotle peppers seeded and minced (sold in cans in adobo sauce)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon adobo sauce from chipotle pepper can
  • 2 tablespoons water
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro plus more for garnish
  • sour cream for garnish optional


  • Heat olive oil in a large skillet set over medium heat. Add onion and cooking, stirring occasionally, until onion is soft, about 5 minutes.
  • Add garlic, ground cumin and dried oregano and cook for additional 2 minutes. Stir in roasted red peppers, black beans, chipotle peppers and salt and let flavors meld, about 2 minutes.
  • Remove skillet from heat. Spoon black bean mixture, adobo sauce and water into the bowl of a food processor. Pulse until the mixture is combined, but the consistency is still slightly chunky.
  • Transfer the dip to a medium bowl and stir in fresh lime juice and cilantro. Serve with tortilla chips or crudites.


Calories: 333kcal | Carbohydrates: 57g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Sodium: 2109mg | Potassium: 999mg | Fiber: 22g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 24.3mg | Calcium: 150mg | Iron: 6.9mg