Easy, Quick Mexican Bean Dip
Looking for a new dip to try? You’ll love this recipe from our photographer Andrés that’s filled with happy childhood memories. When he was growing up, his aunt in Cuernavaca would make this warm chipotle bean dip regularly for all the kids. It’s fast, filling, and delicious. Three ingredients set it apart, chipotle, epazote, and a touch of mayonnaise which give it its unique taste. The chipotle adds smoky spice that’s not too hot, the epazote adds an herbal touch, and the mayonnaise brings it all together. I know mayonnaise and beans sound odd together but the combination works.
Ways to Use the Bean Dip
There’s more than one way to use this dip. It’s great served with corn chips or totopos. You can use it as sandwich spread and it is perfect for making tortas. It’s also delicious to make some quick bean tacos. Just warm some corn tortillas and spread about a tablespoon of dip on each tortilla and add a pinch of cheese.
How to Make
- 4 cups refried beans: homemade or packaged both work well
- 1.5 canned chipotles en adobo. Add a little more chipotle if you prefer a spicier dip, add a little less for a more mild dip
- 3 fresh epazote leaves or 1 teaspoon dried epazote
- 1 tablespoon mayonnaise
- ¼ cup shredded cheese of your choice (Oaxaca, asadero, mozzarella, cheddar, all work well)
- A few tablespoons of warm water if needed to blend
Step 1 – Prepping the Chipotle
Start by chopping the chipotle. This helps it blend better. If you prefer a spicier dip add a bit more chipotle. Add a little less if you prefer a more mild dip.
Step 2 – Heating the Beans
Then heat the refried beans in a pan.
Step 3 – Blending the Dip
Add all of the ingredients except the cheese to the blender.
Blend until smooth. If needed to blend, add 1 tablespoon of warm water at a time until you are able to blend to the desired consistency. Taste and add salt if needed.
Step 4 – Serve and Enjoy
Pour the beans dip into a serving bowl and top with the grated cheese.
Mexican Chipotle Bean Dip
- 1 Cutting board
- 1 small knife
- 1 Blender
- 1 Serving bowl
- 4 cups refried beans packaged or homemade
- 1.5 chipotles in adobo add a little more chipotle if you prefer a spicier dip, add a little less for a more mild dip
- 3 epazote leaves you can substitute 1 tsp. dried epazote
- 1 tablespoon mayonnaise
- salt to taste
- Chop the chipotle
- Heat the beans in a pan
- Blend all of the ingredients except the cheese. If needed to blend, add 1 tablespoon of warm water at a time until you are able to blend to the desired consistency
- Pour into a serving dish and top with the cheese
- Serve warm and enjoy