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Raspberry Black Bean Dip

Raspberry Black Bean Dip

  • Author: Katie
  • Total Time: 30 minutes


This appetizer takes me right back to college! If you find yourself in Manhattan, KS, do yourself a favor and stop at So Long Saloon. Order the Raspberry Black Bean Dip with a Nancy (Old Style Beer + pineapple juice).


  • 1 15oz can black beans (loosely rinsed and drained)
  • 1 pinch sea salt 
  • 1 pinch black pepper
  • 1 tsp cumin
  • 1/2 medium red or white onion, diced
  • 1 clove garlic, minced
  • 1 2.5oz raspberry chipotle sauce (Bronco Bob’s is the best brand – found at World Market)
  • 1 8oz container cream cheese (sub for dairy-free cream cheese if vegan or dairy free)
  • 1/3 cup shredded jack cheese (sub for dairy-free cheese if vegan or dairy free)
  • Chips (for serving)


  1. Preheat oven to 400°F.
  2. In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.
  3. Add 2 tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes.
  4. Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.
  5. Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet. Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution).
  6. Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center.
  7. Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
  8. Remove from oven and top with a bit of additional cheese. Serve immediately.


Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.

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