Chipotle black bean dip (Trader Joe’s copycat)

It was such a good, protein-packed snack that was equal parts easy, satisfying, and delicious. With a subtle heat that had a slow burn, it was more exciting and full-flavored than other readymade bean dips.

After it had been discontinued a while, I found one lone jar at the back of my cupboard. Hallelujah!

I savored every bite until it was gone for good. And then I knew it was time to recreate it, so that I could still have the black bean dip I craved.

That’s where this recipe comes in!

With every step, I referenced the Trader Joe’s ingredient list, and I feel like I’ve really nailed the taste, texture, and warming heat.

I can’t wait for you to try it yourself, whether you were a big fan of the Trader Joe’s version or just love a good snack!

Serve this dip with tortilla chips or crunchy veggies like sliced ripe bell peppers.

In this post:

Here are the ingredients you will need to make this recipe.

Oil: Use any neutral-flavored cooking oil you like. Avocado oil is my go-to.

Produce: Garlic and onion.

Black beans: Either homemade or canned beans work for this recipe. You’ll need two 15-ounce cans of beans (drained and rinsed), or 3 cups of cooked black beans.

Seasonings: Cumin, ancho chili powder, paprika, granulated onion, and salt.

Ancho chili powder is made with one ingredient – dried ancho chilies. It is flavorful but not hot.

Ancho chili powder can be replaced with standard chili powder, which is a blend of seasonings. Be aware that chili powder blends vary in heat, depending on how much cayenne they include.

Chipotle pepper in adobo: Look for these canned peppers near the salsas, hot sauces, and Mexican ingredients in the shelf stable section of the grocery store. The peppers are canned in adobo sauce, which you’ll also use for this recipe.

Tomato paste: Tomato paste adds umami and depth of flavor. Look for canned, jarred, or tube-style tomato paste in the center aisles of the grocery store near other preserved tomato-based ingredients, like stewed tomatoes.

(If you don’t have tomato paste, it can be replaced with an equal amount of salsa.)

Apple cider vinegar: This adds tang and acid. It can be replaced with white vinegar, rice vinegar, or lime juice.

Agave syrup: This adds a little sweetness to balance the heat in the dip. It can be replaced with your preferred liquid sweetener like maple syrup.

Smoked salt: This adds a subtle smokiness plus salt. Look for it with other flavored salts at the grocery store, specialty cooking stores, or online.

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. To make this black bean dip recipe, saute onions and garlic in an oiled skillet. Once they’re translucent and fragrant, add the following:

• Drained black beans
• Seasonings: Paprika, ancho chili powder, cumin, granulated onion, and salt
• Water
• Chopped chipotle pepper
• Adobo sauce
• Tomato paste

Tip: If you like spicy food, choose a larger chipotle pepper. If you like things less spicy, choose a smaller pepper or just use the adobo sauce.

2. Cook down the water in the beans until it’s mostly gone. Then stir in apple cider vinegar, agave syrup, and smoked salt. Cook a couple minutes more.

3. Transfer to a food processor, and blend.

4. Taste for any adjustments you might want to make.

If you’d like it spicier, add more adobo sauce or blend in another chopped chipotle pepper. If you’d like a creamier dip, blend in a Tablespoon of water.

Transfer the dip to a serving dish with tortilla chips and serve warm. If you like, garnish with cilantro.

Or refrigerate it in an airtight container, and when you’re ready to eat, serve it cold (or reheat).

Have this tasty bean dip as an appetizer before a meal, or enjoy it as part of an appetizer spread.

Serve it with any of these dishes:

• Vegan chicken tacos
• Lentil tacos
• Tempeh tacos
• Vegan taquitos with jackfruit
• Breakfast quesadilla
• Raw tacos with walnut filling
• Vegetable fajitas

Obviously, this makes a great dip with chips or crispy tortilla strips, but it can also be used in recipes to replace refried beans.

Use chipotle black bean dip in place of refried beans in any of these dishes:

• Refried bean tostadas
• Vegan 7-layer dip
• Refried bean quesadillas

Store leftovers in an airtight container in the refrigerator. It will keep for about 4 days.

It also freezes well. (That makes it great for meal planning snacks for a later time!) Freeze in a freezer-safe container. When you’re ready to enjoy it, move it to the refrigerator to thaw.

📖 Recipe

Chipotle black bean dip

Author: Cadry Nelson

5 from 7 votes

This Trader Joe's inspired dip is perfect for afternoon snacking, game day, or enjoyed as an appetizer with tacos. It's loaded with flavor and a subtle heat that sneaks up on you. Serve with tortilla chips or sliced ripe bell peppers for dunking. If you like, garnish with cilantro.

(Note that the listed serving size below is roughly ¼ cup per person. The calories/nutrition information doesn't include tortilla chips or any dippers.)

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 12 people

Course: Appetizer

Cuisine: Mexican, Vegan

Keyword: dip recipe, easy snack, party food

Ingredients

• ▢ ½ teaspoon avocado oil or your preferred cooking oil
• ▢ ½ cup chopped onion yellow
• ▢ 2 cloves garlic minced
• ▢ 2 (15-ounce) cans black beans drained and rinsed
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon ancho chili powder
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon granulated onion
• ▢ ½ teaspoon salt or to taste
• ▢ ½ cup water plus more if necessary
• ▢ 1 chipotle pepper in adobo, chopped
• ▢ 1 ½ teaspoons adobo sauce
• ▢ 1 Tablespoon tomato paste or salsa
• ▢ 1 ½ teaspoons apple cider vinegar
• ▢ ½ teaspoon agave syrup or your preferred liquid sweetener
• ▢ ½ teaspoon smoked salt

Instructions

• ▢
  Bring a large skillet to a medium heat, and add oil.
• ▢
  Add onions and garlic to the skillet. Saute until translucent and fragrant, about 3 to 5 minutes.
• ▢
  Add drained black beans, paprika, ancho chili powder, cumin, granulated onion, salt, water, chopped chipotle pepper, adobo sauce, and tomato paste to the skillet.

  Fully combine all of the ingredients, and allow the liquid to cook down until it's mostly gone (roughly 5 to 10 minutes).
• ▢
  Once the liquid is mostly gone, add apple cider vinegar, agave syrup, and smoked salt. Fully combine, and cook a couple minutes more. Then remove from heat.
• ▢
  Carefully add the bean mixture to a food processor. Blend on high until mostly smooth, stopping occasionally to scrape down the sides. (If you'd prefer a thinner dip, add a Tablespoon of water and blend.)
• ▢
  Taste for heat and tang. If you'd like a spicier dip, add another chopped chipotle pepper and/or more adobo sauce and blend. If you'd like more tang, add another splash of apple cider vinegar. For more sweetness, add another squeeze of agave syrup.
• ▢
  You can either serve the warm dip with tortilla chips. Or you can put the dip in an airtight container and refrigerate. Then serve it cold (or reheat) whenever you're ready to snack.

Watch how to make it

Notes

If you like a spicier dip, choose a larger chipotle pepper, or use more than one. If you prefer things less spicy, choose a smaller pepper or just use the adobo sauce.

Storage

Store leftovers in an airtight container in the fridge. It will keep for about 4 days. Or you can freeze it by moving it to a freezer-safe container. When you’re ready to enjoy it, move it to the refrigerator to thaw.

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Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 315mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg