Spicy Chipotle Bean Dip

Name: Spicy Chipotle Bean Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 cups
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped onion; 3 minced garlic cloves; 2 chipotle chiles in adobo, diced; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 2 teaspoons adobo sauce (optional); 2 (15 ounce) cans fat-free refried beans; 2 tablespoons salsa or 2 tablespoons Rotel tomatoes & chilies, more to taste

Submitted by ninja

"Healthy, spicy, and very low fat! I think you'll like this if you like a little heat in your dip and, it's a little different than the many other good recipes posted here on 'Zaar. To reduce the heat, you can omit or use less of the adobo sauce, use only 1 chipotle pepper, or use a mild salsa (I like Pace Medium Chunky Salsa and don't measure). I use my favorite brand of refried black beans, but the recipe works just as well with refried pinto beans, which make a great foundation for bean nachos if you don't use too much salsa. Serve with tortilla chips."

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photo by ChefLee

Ready In:: 30mins
Ingredients:: 9
Yields:: 3 cups

ingredients

2 teaspoons olive oil
¹⁄₂ cup chopped onion
3 minced garlic cloves
2 chipotle chiles in adobo, diced
1 teaspoon ground cumin
¹⁄₂ teaspoon dried oregano
2 teaspoons adobo sauce (optional)
2 (15 ounce) cans fat-free refried beans
2 tablespoons salsa or 2 tablespoons Rotel tomatoes & chilies, more to taste

directions

Heat oil in medium saucepan over medium high heat. Add onions, garlic and chipotle pepper. Stir and saute 5 to 7 minutes or until onion softens.
Add cumin, oregano and adobo sauce (if using), stirring to awaken herb flavors, about 2 minutes.
Reduce heat to medium and stir in refried beans. Splash salsa or Rotel around beans and stir to combine.
Reduce heat to low and continue to cook beans, stirring occasionally, until warm throughout, 5 to 10 more minutes. Serve with tortilla chips for dipping.

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Reviews

This is really good. I used Recipe #96870 and a hot pico de gallo from my local Mexican market for the salsa, and enjoyed the result very much. I will need to remember to bring this to the next potluck.

duonyte
My 15 year old daughter is a vegetarian and she loved this easy to make recipe. Thank you for posting.

Cilantro in Canada
This is the best bean dip I have ever had!!!! This one is all flavor!!!!!! The saute of the onions with the garlic and adobo peppers gives it such a smokey, wonderful flavor!!!!! I halved this recipe because I was making it for a two person lunch/snack. I couldn't find refried black beans, even in Arizona, go figure!!! So I used regular refried pinto beans and just added black beans to it for texture. I drained the rotel before adding it and I pretty much added the whole can of that. I like spicy so I added an extra 1/2 tsp of adobo sauce too. This recipe is definitely a keeper, wonderful job Ninja!!!!

ChefLee

RECIPE SUBMITTED BY

ninja

St. Louis, Missouri

I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!! I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes! I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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