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Home » Appetizers & Dips

Warm Chipotle Bean Dip

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

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.

chipotle bean dip in serving bowl

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.

ingredients needed to prepare chipotle bean dip

How to Make

With just a few ingredients and very little chopping, you’ll be dipping into this recipe in no time.

Ingredients:

  • 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.

chopped chipotle Chile on cutting board

Step 2 – Heating the Beans

Then heat the refried beans in a pan.

heating refried beans in a pan

Step 3 – Blending the Dip

Add all of the ingredients except the cheese to the blender.

chipotle bean dip ingredients in blender jar

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.

bleeding chipotle bean dip

Step 4 – Serve and Enjoy

Pour the beans dip into a serving bowl and top with the grated cheese.

pouring chipotle bean dip into serving bowl

Enjoy!

closeup of Mexican chipotle bean dip served with shredded cheese

chipotle bean dip in serving bowl
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Mexican Chipotle Bean Dip

Warm chipotle bean dip with cheese. Quick and easy to make. Great for chips and dip, making bean tacos, or as a sandwich spread great for tortas.
Course Appetizer
Cuisine Mexican
Keyword bean dip, chipotle dip, Mexican dip, sandwich spread
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Servings 8
Calories 94kcal
Author Douglas Cullen

Equipment

  • 1 Cutting board
  • 1 small knife
  • 1 Blender
  • 1 Serving bowl

Ingredients

  • 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

Instructions

  • 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

Notes

Substitutions:
You can substitute 1 tsp. dried epazote for the fresh epazote.

Nutrition

Calories: 94kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 701mg | Potassium: 3mg | Fiber: 5g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 1mg

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Profile picture for Douglas Cullen, Mexican Food Journal

I'm Douglas

I spent 25 years living across Mexico, from Durango and Monterrey to Puerto Vallarta and San Miguel de Allende. Since 2013, we have published nearly 200 of our own Mexican recipes and we have collaborated with professional chefs, established food bloggers, and writers to bring you even more. 

About me

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