• 1 can (15 ounces) black beans, drained, with liquid reserved
  • 1/2 red bell pepper, cored, seeded, and coarsely chopped
  • 1/2 small red onion, coarsely chopped
  • 4 scallions, green parts only, coarsely chopped
  • 1/2 teaspoon red wine vinegar or cider vinegar
  • 1/2 cup fresh cilantro leaves
  • 1 canned chipotle chile in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 cup grated smoked Cheddar or other smoked cheese
  • Chopped chives for serving
  • Crackers for serving


Place the beans, bell pepper, onion, scallions, vinegar, cilantro, chipotle chile, cumin, chili powder, and salt in the bowl of a food processor fitted with a steel blade and process until the mixture becomes a smooth paste. Add some of the bean liquid if necessary to get the proper consistency.
Transfer the bean mixture to a medium mixing bowl and stir in the cheese.
Transfer to a sealable container and refrigerate until ready to pack.
Let the dip come to room temperature, then garnish with the chopped chives and serve with crackers.

Serves 8 to 10 as an appetizer

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Submitted 5/5/06.
Source: The Tailgating Cookbook
Submitted By: lionel mandrake

Black Bean and Smoked Cheddar Dip