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Smoky Black Bean Dip in a white bowl topped with fresh bell pepper rings

Smoky Black Bean Dip

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Smoky Black Bean Dip: A terrific bean dip flavored with chipotle, onions, garlic, spices and more before being pureed to perfection!

Smoky Black Bean Dip in a white serving bowl

Smoky Black Bean Dip

It’s taking me some time to share all the marvelous recipes I’ve made this spring. This Smoky Black Bean Dip was part of my book club buffet; it was the spiciest offering, but wonderful nonetheless. This would be perfect for Cinco de Mayo or any game day gathering as well. Serve with lots of tortilla chips, tomato or fruit salsa, guacamole and some sour cream for a lovely appetizer spread.

Smoky Black Bean Dip in a white bowl with a bowl of tortilla chips

How to Make This Black Bean Dip

This recipe is quite simple despite a bit of cooking and a number of ingredients.

Onions, garlic, bell pepper, and a chipotle pepper were sauteed in olive oil till tender. Honey and vinegar were then added along with some spices. After the black beans were tossed in, the mixture was pureed in the food processor. More vinegar, honey or seasonings can be added depending on your taste buds’ preferences. If you’re a fan of the rich smokiness of chipotles, this Smoky Black Bean Dip is for you!

Recipe adapted from Big Small Plates by Cindy Pawlcyn.

Smoky Black Bean Dip in a white bowl topped with fresh bell pepper rings

Smoky Black Bean Dip

An irresistible black bean dip flavored with chiptole!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 1 1/2 cups


  • 15 ounce can black beans rinsed and drained
  • 3 tablespoons olive oil
  • 1 chopped onion
  • 1 chopped red pepper
  • 1 deseeded and chopped chipotle pepper
  • 3 cloves chopped garlic
  • 1/2 cup cider vinegar
  • 1/4 cup. honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt or to taste
  • Freshly cracked pepper
  • Tortilla chips


  1. Drain and rinse beans; set aside.
  2. Meanwhile, heat the olive oil in a sauté pan. Add the onion, red pepper, chipotle pepper and garlic. Sauté for about 4 minutes.
  3. Add the beans, vinegar, honey, chili powder, cumin, salt and pepper. Simmer over low heat for about 5 minutes, stirring occasionally.
  4. Puree the mixture in a food processor. Add extra honey, cider vinegar or salt according to taste. The beans will cook and absorb the flavors differently each time you prepare them. If desired, serve with chips.


Adapted from Big Small Plates

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 352mgCarbohydrates: 21gFiber: 5gSugar: 10gProtein: 4g


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30 comments on “Smoky Black Bean Dip”

  1. This sounds so delicious. I’d have this dip scarfed up in 2 minutes flat.

  2. This looks delicious!

  3. I have been looking for something to make tomorrow for Cinco. I’ve found it. I think I might wrap this up in a burrito or in enchiladas! Thank YOU, Liz!!!!

  4. What a delicious and rich bean dip! I’d probably pick up the bowl and inhale it all… 😉

  5. This looks like a really thick salsa. I love black beans and dip. I could probably eat this whole bowl and call it a day.

  6. I love bean dips! The addition of honey would be new to me. Happy Cinco de Mayo:@)

  7. One can never steer wrong with a savory dip sweetened with a bit of honey =)

    I am in awe Liz of how you manage your blogging, meal making and reading books in time for your book club =)

  8. I guess the list of ingredients really makes this dip very yummy!

  9. Wow, this bean dip looks wonderful! I love all the flavors!

  10. Your recipe looks wonderful. Love a good party dip and this has all the makings for a perfect party gathering. Ole! Take Care, BAM

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