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Smoky Chipotle Black Bean Dip

This zesty dip brings the heat in the best possible way—not too spicy, just perfectly smoky and packed with flavor. It's hearty enough that some guests might make it their whole meal (no judgment here!). Plus, it's vegetarian-friendly, which always makes party planning a little easier.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 cans 15 oz each black beans, drained and rinsed
  • 8 oz cream cheese cubed
  • 1 cup sour cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup salsa
  • 2-3 chipotle peppers in adobo sauce minced
  • 1 tablespoon adobo sauce from the can
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Fresh cilantro sliced jalapeños, and diced tomatoes for topping

Method
 

  1. Spray your slow cooker with non-stick cooking spray.
  2. Add black beans, cream cheese, sour cream, 1 cup of the Monterey Jack cheese, salsa, chipotle peppers, adobo sauce, onion, garlic, cumin, and smoked paprika to the slow cooker.
  3. Stir everything together until well combined (it's okay if the cream cheese isn't fully mixed yet).
  4. Cover and cook on low for 3 hours, stirring every hour to ensure even melting and prevent sticking.
  5. About 30 minutes before serving, use a potato masher or fork to partially mash the beans for a chunky-smooth texture. Stir in remaining 1/2 cup cheese.
  6. Taste and adjust salt and heat level if needed. Top with fresh cilantro, jalapeños, and diced tomatoes. Serve warm with tortilla chips, pita chips, or crispy vegetables.