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Black Bean Raspberry Chipotle Dip Recipe

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This recipe for Black Bean Raspberry Chipotle Dip is from The Egger Family Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  






1- 8 oz package Cream Cheese
1- can Black Beans, drained
1- Small Onion, diced
2 tbsp- Butter
Pinch- Cumin
Pinch- Kosher Salt
Pinch- Black Pepper
4 tbsp- Raspberry Chipotle Sauce(I use Bronco Bob's)
Shredded Pepper Jack Cheese
Directions:
Directions:
Preheat oven to 400 degrees.  In a saucepan, heat butter, add onions, and saute until translucent and browned.  Add to a mixing bowl with the cream cheese and mix.  Set aside.  In a separate saucepan, pour in the black beans.  Sprinkle in a pinch of cumin, salt, and pepper.  Mix until hot, being careful not to mush the beans.  In an oven safe dish, place the cream cheese mixture into the center. Spread the beans around the perimeter of the cheese. Using a spoon, make a dent in the cheese.  Pour the raspberry sauce in the dent.  Dust the top with a thin layer of shredded pepper jack.  Place the dish in the oven until cheese is melted and the dip is heated through (about 10-15 mins).  Mix ingredients together or serve as is.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This was a recipe Emily and Elise brought home from K-State days.

 

 

 

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