Hot and smoky cheesy chipotle and black bean dip

Want to seriously step up the flavour at your next dip worthy event? This chipotle dip recipe is a must-try. Spicy, smoky and cheesy, it's delicious loaded on to corn chips and scooped with raw veges

By Jo Wilcox
  • 5 mins preparation
  • 20 mins cooking
  • Makes 1 cup
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  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 1 clove garlic, finely diced
  • 400 gram can black beans, drained
  • 1/4 cup chipotle sauce*
  • 1/4 cup water
  • 1 large vine tomato, finely diced
  • 1/2 cup smoky cheddar cheese, grated
  • 1 red chilli, finely diced
  • 2-3 sprigs coriander
  • corn chips and vegetable crudités to serve


  • 1
    Heat oil in a medium frying pan and sauté onion and garlic over a low heat until soft and fragrant. Add black beans, chipotle sauce, water and tomato and simmer for 5-8 minutes until reduced and thickened.
  • 2
    Stir in half the cheese. Spoon mixture into an oven-proof ramekin or serving pot and top with remaining cheese. Grill for 4-5 minutes or bake in an oven (180°C) for 10-12 minutes until mixture is bubbling and cheese is melted and golden. Garnish with diced chilli and coriander and serve hot with corn chips and raw veges.


  • Check label if eating gluten free.