Smoky Chipotle BBQ Bean Dip

Allergens

Beans, wheat (in tortilla chips)

Ingredients

• 2 cups cooked pinto beans
• 1/2 cup barbecue sauce (store
• bought or homemade)
• 1
• 2 chipotle peppers in adobo sauce, to taste
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon chopped fresh cilantro, for garnish (optional)
• Tortilla chips, for serving

Instructions

1. In a medium bowl, combine the cooked pinto beans, barbecue sauce, chipotle peppers in adobo sauce, apple cider vinegar, smoked paprika, ground cumin, garlic powder, salt, and pepper.
2. Mash the ingredients together until well combined and smooth, using a potato masher or immersion blender for a creamier consistency. Taste and adjust seasonings as needed.
3. Transfer the mixture to an oven safe dish or skillet.
4. Heat a grill or stovetop griddle to medium heat. Carefully place the dish on the heated surface, allowing the bean dip to cook indirectly for about 5 minutes until heated through and slightly crispy on the edges. Keep a close eye to prevent burning.
5. Remove from heat, garnish with fresh cilantro if desired, and serve immediately with tortilla chips.

Chef’s Insight

The smoky flavors of chipotle peppers and paprika evoke memories of sizzling grills at weekend cookouts. Don't be afraid to adjust the heat level to your preference, adding more or fewer chipotle peppers as desired.

Notes

Pair this dish with a cold beer or a tangy margarita for the ultimate Tex-Mex experience.