Every tailgate spread needs a good dip. And, here’s an easy hot Chipotle Bean Dip that’s made in the slow cooker so you can watch the game while it bubbles away as part of October Is Tailgating Snacks Month. This dip is filled with great flavors and spices, from the smokey chiptole paste to the smoked paprika and the chili powder, this dip’s got the football moves!
Make your own Chipotle Paste, it’s super easy. You’ll find the instructions here.
The crock pot I used for this recipe is one of those tiny little 1-1/2-Quart Slow Cookers. I got this one at a Black Friday Sale a few years ago. I love it and use it all the time for appetizers. It doesn’t take up much counter space, and it’s portable. So, if you were going to a potluck or actually out at a tailgate you could make this dip ahead of time, put it all in the crock pot, and plug it in when you got there. Easy peasy!
We even used the leftover Bean Dip for Chili on Chili Dogs. It was awesome that way!
- 1 teaspoon olive oil
- 1 yellow onions chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- ½ cup salsa
- 1 4-ounce can green chiles, undrained
- 1 teaspoon chipotle paste
- 1 15-ounce can pinto beans, rinsed and drained
- ½ cup shredded Pepper jack cheese
- Heat oil in a medium skillet. Once oil is hot, add in onion and cook until onion is caramelized, about 20-30 minutes. If onions starts to cook too quickly, add a little water to the skillet and continue to cook until soft and brown.
- In a medium bowl combine onion, black beans, smoked paprika, chili powder, salsa, green chiles, and chipotle paste. Place the pinto beans in a 1 ½-quart slow cooker, and mash them with the back of a wooden spoon or potato masher. Top with black bean mixture, and sprinkle with cheese.
- Cover and cook on low for 3-4 hours or on high for 2 hours, or until hot and bubbly.
- Serve immediately or keep warm, covered, on low for up to 2 hours. Serve with sweet potato chips, tortilla chips, or fresh sliced veggies.