Tailgate Special: Raspberry Chipotle Black Bean Dip
Recipe type: Side/Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
An easy dip, delicious both hot and cold
  • 1 c raspberries, thawed if frozen
  • 1 jalapeno, diced
  • 3 chipotle peppers plus 4 T adobo sauce from the jar
  • ½ t salt
  • 1 can black beans
  • 3 oz. cream cheese, at room temperature
  • ⅓ cup shredded mozzarella cheese (optional)
  1. Blend the raspberries, jalapeƱo, chipotle peppers, adobo sauce, and salt in a blender or food processor to make the raspberry chipotle sauce. Set aside.
  2. Blend black beans, cream cheese, and ⅓ c of the raspberry chipotle sauce to the same blender or food processor until desired smoothness (I like to leave some texture from the beans).
  3. Serve immediately at room temperature, drizzled with extra 2T raspberry chipotle sauce
  4. Or to serve warm: Preheat the oven to 400 degrees F.
  5. Spread the dip in an oven safe dish or skillet. Top with shredded cheese and bake for 5-7 minutes until the cheese is bubbly and the dip is heated through.
  6. Drizzle with the extra 2 T raspberry chipotle sauce.
  7. Enjoy with chips, crackers, or vegetables.
Recipe by The Mexitalian at http://themexitalian.com/tailgate-food-raspberry-chipotle-black-bean-dip-kansas-state/