This quick dip recipe is different from all the rest? Smoked raspberry chipotle bean dip is so addictive you’ll keep going back for more.
This quick dip recipe is different from all the rest? Smoked raspberry chipotle bean dip is so addictive you'll keep going back for more.
Ingredients
- 15 oz can black beans drained
- 4 oz can green chiles hot or mild
- 1 tsp kosher salt
- 1 tsp ground cumin
- 7.5 oz chive and onion cream cheese
- 1/3 cup raspberry chipotle sauce
- 3/4 cup pepper jack cheese shredded
- 1 bag tortilla chips
Instructions
- Heat Grill: Add pellets to the pellet box. Set the Ninja Grill to the smoke function and the temperature to 400F/205C degrees. Set the time to 30 minutes. Preheat the grill for at least 15 minutes.
- Mix Beans: Drain the black beans and chiles. Place them in a medium bowl. Stir in the salt and cumin. Mash slightly with a fork or wooden spoon.
- Assemble: Place the cream cheese in the center of a cast iron skillet. Use the back of a spoon to make a well on top. Pour the black beans around the cream cheese. Add the raspberry chipotle sauce to the center of the cream cheese and drizzle excess over the beans. Sprinkle the shredded cheese on top.
- Smoke: Once the smoke is no longer thick and white, add the skillet to the grill. Close the lid and smoke for 5 minutes. Carefully remove the pellet box from the smoker and cook for 10 more minutes, until the cheese is brown and bubbly.
- Serve: Remove from the grill and serve warm with tortilla chips or crackers.
Grill Settings by Model
Notes
With this recipe, there are two tips to help keep the smoke from being too overpowering.
First, let the grill preheat for at least 15 minutes so the smoke is not as thick and strong.
Second, only add smoke for the first five minutes of the cook. Then, use tongs to remove the pellet box. Discard in a safe place.
If you prefer no smoke flavor at all, just use the smoke function without adding pellets.
For spicier dip, use hot green chiles and pepper jack cheese. For a more mild dip, use mild green chiles and monterey jack cheese.
Nutrition
Calories: 526kcal | Carbohydrates: 66g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 1174mg | Potassium: 370mg | Fiber: 8g | Sugar: 7g | Vitamin A: 481IU | Vitamin C: 11mg | Calcium: 244mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
*Total cook time varies by grill model. See instructions above for details.
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Want to make this in advance? Just follow the recipe and assemble everything in the skillet. Than pop it in the fridge for 1-2 days until you’re ready to smoke it.
I love making this recipe around the holidays. You can assemble it in advance and then just pop it on the grill when your family needs a quick snack between holiday meals.