Raspberry Chipotle Black Bean Dip

6 servings
35 min

As Drake once said "I want chips with the dip!"


This. Dip. Was. INSANE. Who would have thought that spicy raspberry barbecue sauce with beans and cream cheese would taste so good? Obviously, The minimalist baker knew and shocked us. We adapted her recipe to make it a little less vegan friendly, and that much more decadent. There's something about the rich, tangy goodness of full fat Philadelphia cream cheese that just takes a dip to a whole other level.

This dish was creamy, tangy, spicy, salty and sweet. Using Raspberry Delight by Robinson Sauce's, this dish is going to be on our party tables whenever we get back to normalcy.


Dip away!

Raspberry Chipotle Black Bean Dip
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1-15 oz can of black beans, drained and rinsed
  • 1 tsp cumin
  • 1/2 red onion, diced
  • 1 clove of garlic, minced
  • 1/2 cup of Robinson Sauce's Raspberry Delight
  • 1-8 oz package of Philadelphia cream cheese, softened and cubed
  • 1/2 cup of shredded sharp cheese (cheddar, pepper jack)
  • 2 tbsp olive oil
  • Cilantro for topping

Preheat oven to 400F
In a medium cast iron skillet over medium heat, heat the beans with salt and cumin. Set aside.
Add 2 Tbsp olive oil to a large 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 sauté for 2 more minutes. Transfer to a bowl and add softened cream cheese. Stir to combine thoroughly.
Add cream cheese mixture back to the cast iron skillet, forming a well in the middle (this is where the sauce will go). Top with beans all around, and add the chipotle raspberry sauce in the middle. Top the whole thing with the shredded cheese and bake for 12-15 minutes until melty and sizzling. Top with cilantro and serve with tortilla chips, carrots, and celery sticks.