Chipotle Bean Dip - Cooking Up Clean

Chipotle Bean Dip

 SONY DSCLast weekend we were over at my mother-in-law’s house to celebrate the March birthdays.  I did manage to make my daughter’s cake and she chose to have a Minecraft theme so it was decorated with little Minecraft figurines.  I’m glad she kept her idea simple this year as it made it that much easier!  For the meal, my MIL made us some amazing tacos which I admit, I only had one because I was so full from the super scrumptious bean dip appetizer she made.  I fell in love on first bite and kept eating.  It was so addictive, it was ridiculous. I swear I ate half of the small crockpot all by myself.  Her chipotle bean dip was a dippable perfection of creamy mashed pinto beans, chipotle pepper, black beans, diced tomato and chorizo sausage. 


Armed with the main ingredients, I immediately set to work improvising the rest of the concoction to come up with my own recreation of a chipotle bean dip.  I made this two days ago and have since had two glorious meals of it.  Since my husband wasn’t feeling so hot the last couple days, I got to enjoy this awesome bean dip all to myself!!   To the beans, chorizo and tomato, I added some garlic, oregano, coriander and cumin rounded out with a topping of scallions and cilantro.  Of course, if you choose to add cheese to the mix, I know that would be delightful as well!   Grab yourself some tortilla chips and dig in!

Chipotle Bean Dip
Prep time
Cook time
Total time
Recipe type: Sauces and Dips
  • ½ pound chorizo sausage, cooked and drained
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 can pinto beans
  • 1 can black beans
  • 1 can diced tomatoes (I used fire roasted)
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon Mexican oregano
  • 2-3 chipotle peppers in adobo sauce - take out the peppers from the can and chop finely
  • 1-2 teaspoons of adobo sauce (from the chipotle pepper can)
  • 2 scallions, chopped - stir white part into the dip and keep greens for garnish
  • 1 tablespoon cilantro, chopped for garnish
  1. Brown chorizo in a frying pan with onion and garlic. Drain fat and set aside.
  2. Puree pinto beans in a food processor or blender until smooth and place into a small crockpot.
  3. Add chorizo and all remaining ingredients (except garnishes) to crock and stir together.
  4. Heat in crockpot 2-3 hours until hot and bubbly.
  5. Top with garnishes and serve with tortilla chips!


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