Chipotle black bean dip is a tasty appetizer that’s perfect for parties and games nights. Scoop up this protein-packed spread with tortilla chips or crunchy veggies. This Trader Joe’s copycat is vegan and gluten-free.
I have been shopping at Trader Joe’s since the late nineties. I’m a big fan.
But there’s one aspect of the TJ’s experience that’s inevitably disappointing. That’s when a product you have fallen hard for is suddenly discontinued and gone forever.
It’s happened to me many times over. But one that I was particularly sad about was their chipotle black bean dip.
It was such a good, protein-packed snack that was equal parts easy, satisfying, and delicious. With a subtle heat that had a slow burn, it was more exciting and full-flavored than other readymade bean dips in a can.
After it had been discontinued a while, I found one lone jar at the back of my cupboard. Hallelujah!
I savored every bite until it was gone for good. And then I knew it was time to recreate it, so that I could still have the black bean dip I craved.
That’s where this recipe comes in!
With every step, I referenced the Trader Joe’s ingredient list, and I feel like I’ve really nailed the taste, texture, and warming heat.
I can’t wait for you to try it yourself whether you were a big fan of the Trader Joe’s version or just love a good snack! Serve this dip with tortilla chips or crunchy veggies like sliced ripe bell peppers.
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Table of Contents
Ingredients
Here are the ingredients you will need to make this recipe.
Oil: Use any neutral-flavored cooking oil you like. Avocado oil is my go-to.
Produce: Garlic and onion.
Black beans: Either homemade or canned beans work for this recipe. You’ll need two 15-ounce cans of beans (drained and rinsed), or 3 cups of cooked black beans.
Seasonings: Cumin, ancho chili powder, paprika, granulated onion, and salt.
Ancho chili powder is made with one ingredient – dried ancho chilies. It is flavorful but not hot. It can be replaced with standard chili powder, which is a blend of seasonings.
Chipotle pepper in adobo: Look for these canned peppers near the salsas, hot sauces, and Mexican ingredients in the shelf stable section of the grocery store. The peppers are canned in adobo sauce, which you’ll also use for this recipe.
Tomato paste: Look for canned, jarred, or tube-style tomato paste in the center aisles of the grocery store near other preserved tomato-based ingredients (like stewed tomatoes).
Apple cider vinegar: This adds tang and acid. It can be replaced with white vinegar, rice vinegar, or lime juice.
Agave syrup: This adds a little sweetness to balance the heat in the dip. It can be replaced with your preferred liquid sweetener like maple syrup.
Smoked salt: This adds a subtle smokiness plus salt. Look for it with other flavored salts at the grocery store, specialty cooking stores, or online.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Saute onions and garlic in an oiled skillet. Once they’re translucent and fragrant, add the following:
- Drained black beans
- Seasonings: Paprika, ancho chili powder, cumin, granulated onion, and salt
- Water
- Chopped chipotle pepper
- Adobo sauce
- Tomato paste
Tip: If you like spicy food, choose a larger chipotle pepper. If you like things less spicy, choose a smaller pepper or just use the adobo sauce.
2. Cook down the water in the beans until it’s mostly gone. Then stir in apple cider vinegar, agave syrup, and smoked salt. Cook a couple minutes more.
3. Transfer to a food processor, and blend.
4. Taste for any adjustments you might want to make.
If you’d like it spicier, add more adobo sauce or blend in another chopped chipotle pepper. If you’d like a creamier dip, blend in a Tablespoon of water.
Transfer the dip to a serving dish with tortilla chips and serve warm. Or refrigerate it in an airtight container, and when you’re ready to eat, serve it cold (or reheat).
Serving ideas
Have this tasty bean dip as an appetizer before a meal, or enjoy it as part of an appetizer spread. Serve it with any of these dishes:
Obviously, this makes a great dip with chips, but it can also be used in recipes to replace refried beans. Use chipotle black bean dip in place of refried beans in any of these dishes:
Storage
Store leftovers in an airtight container in the refrigerator. It will keep for about 4 days.
It also freezes well. (That makes it great for meal planning snacks for a later time!) Freeze in a freezer-safe container. When you’re ready to enjoy it, move it to the refrigerator to thaw.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Chipotle black bean dip
Servings: people
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Instructions
Bring a large skillet to a medium heat, and add oil.
Add onions and garlic to the skillet. Saute until translucent and fragrant, about 3 to 5 minutes.
- Add drained black beans, paprika, ancho chili powder, cumin, granulated onion, salt, water, chopped chipotle pepper, adobo sauce, and tomato paste to the skillet. Fully combine all of the ingredients, and allow the liquid to cook down until it’s mostly gone (roughly 5 to 10 minutes).
Once the liquid is mostly gone, add apple cider vinegar, agave syrup, and smoked salt. Fully combine, and cook a couple minutes more. Then remove from heat.
Carefully add the bean mixture to a food processor. Blend on high until mostly smooth, stopping occasionally to scrape down the sides. (If you’d prefer a thinner dip, add a Tablespoon of water and blend.)
Taste for heat and tang. If you’d like a spicier dip, add another chopped chipotle pepper and/or more adobo sauce and blend. If you’d like more tang, add another splash of apple cider vinegar. For more sweetness, add another squeeze of agave syrup.
You can either serve the warm dip with tortilla chips. Or you can put the dip in an airtight container and refrigerate. Then serve it cold (or reheat) whenever you’re ready to snack.
Notes
Storage
Store leftovers in an airtight container in the fridge. It will keep for about 4 days. Or you can freeze it by moving it to a freezer-safe container. When you’re ready to enjoy it, move it to the refrigerator to thaw.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 315mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
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