A few years ago some friends of ours took John and me on a tour of Manhattan. Not Manhattan the Big Apple. The little apple. Yes, Kansas has a Little Apple and it’s in the middle of nowhere and it happens to be quite charming. Besides having the some of the most crazed, insane fans in all of college sports, it has the most charming little boutiques, cafe and coffee shops – perfect for a day’s worth of exploring.
If you’re ever there you must do three things…
1. Go to Varsity Donuts for some of the best donuts you’ll EVER have.
2. Go to Radina’s for a true college-town coffee shop experience.
3. Go to So Long Saloon and order the raspberry chipotle bean dip. It is to die for.
In fact, it was one of the primary reasons we went to Manhattan in the first place! Our friends bragged on it so much and insisted we go to this packed bar in the middle of downtown and try this dip.
One bite in, I understood the obsession. This dip may sound a little wacky – black beans, cream cheese and raspberry chipotle sauce? But odd as it may sound, it is out of this world delicious.
The awesome thing about this recipe? It comes together in about 30 minutes and it’s gluten-free and vegan optional. I made it vegan for my dairy-free friends (myself included), but you certainly don’t have to.
Plus, it serves a crowd. If you’re having company or watching the big game or hosting a dinner party, this is the perfect thing to serve. It’s filling and scoop-able and delicious piping hot or room temperature – the perfect kind of dip for grazing over the course of an event.
The preparation is also quite simple.
Saute red onion and garlic, add it to cream cheese and stir.
Heat your black beans with a touch of spices and salt.
Put your cream cheese in the center of a serving dish or skillet,
top with raspberry chipotle sauce (like Bronco Bob’s found at World Market),
then top with grated pepperjack cheese.
Broil till bubbly then eat!
The whole process takes about 30 minutes and leftovers keep and reheat well.
So what does it taste like?
Not too spicy
& Perfect on chips
Trust me, you’re gonna love this dip.
You can either serve it as is after cooking or swirl it around to meld the flavors. I only did so slightly for visual appeal, but you can also just use a chip to scoop and swirl as you please.
This is my homage to the original, but it’s not as good as the one you’ll find at So Long Saloon! So if you ever find yourself in Manhattan, Kansas, you know what to do. Enjoy!
Raspberry Chipotle Black Bean Dip
- 1 15-ounce can black beans (loosely rinsed and drained)
- 1 pinch each sea salt and black pepper
- 1 tsp cumin
- 1/2 medium red or white onion (diced // 1/2 onion yields ~2/3 cup)
- 1 clove garlic, minced
- 1 2.5-ounce raspberry chipotle sauce (Bronco Bob’s – found at World Market // 1 2.5-oz jar yields ~5 Tbsp)
- 1 8-ounce container vegan cream cheese (such as Trader Joe’s brand or Tofutti)
- 1/3 cup dairy-free shredded jack cheese (such as Daiya // or sub regular cheese if not vegan/dairy free)
- Cilantro for topping and chips or crackers (for serving)
Preheat oven to 400 degrees F (204 C).
In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.
Add 2 Tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes.
Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.
Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet. Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution).
Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center.
Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
Remove from oven and top with a bit of additional cheese and fresh cilantro (optional). Serve immediately.
You can either swirl everything around first to combine flavors, or let people scoop into it with chips and get a little bite of each ingredient. Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.
*Loosely adapted from this recipe
*Nutrition is a rough estimate calculated without chips.
Nutrition Per Serving (1 of 6)
- Calories: 296
- Fat: 14g
- Saturated fat: 5.7g
- Sodium: 550mg
- Carbohydrates: 36g
- Fiber: 3.2g
- Sugar: 9.3g
- Protein: 8g