Creamy Spicy Bean Dip
If using canned beans, use two 15oz cans and drain well. Follow the rest of the recipe as normal.
I make my bean dip with 6 chiles, which yields a spicier result. For your dip, you can follow these rough guidelines:
2 chiles=mild
3 chiles=medium
4 chiles=medium spicy
5 chiles=spicy
6 chiles=SPICY!
For a smokier flavor, use 1-3 chipotle peppers in adobo depending on the degree of spiciness you want. It'll definitely be a crowd pleaser!
This dip is delicious served chilled, at room temperature, or piping hot. My personal preference is served hot. Simply transfer the dip from the blender to a small saucepan. Bring to a simmer and cook for a couple of minutes until thoroughly heated. Beans burn easily, so stir frequently!
Creamy Spicy Bean Dip
If using canned beans, use two 15oz cans and drain well. Follow the rest of the recipe as normal.
I make my bean dip with 6 chiles, which yields a spicier result. For your dip, you can follow these rough guidelines:
2 chiles=mild
3 chiles=medium
4 chiles=medium spicy
5 chiles=spicy
6 chiles=SPICY!
For a smokier flavor, use 1-3 chipotle peppers in adobo depending on the degree of spiciness you want. It'll definitely be a crowd pleaser!
This dip is delicious served chilled, at room temperature, or piping hot. My personal preference is served hot. Simply transfer the dip from the blender to a small saucepan. Bring to a simmer and cook for a couple of minutes until thoroughly heated. Beans burn easily, so stir frequently!
Cooking Instructions
- 1
In a small saucepan, bring the dried chiles and the cup of water to a boil. Reduce heat to low and simmer for 10 minutes.
- 2
Add all ingredients to a blender or food processor, including the water used to boil the chiles. Purée until smooth.
- 3
Serve the dip warm or cool with your favorite tortilla chips and garnished with your favorite toppings!
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