So Long Saloon’s Raspberry Chipotle Black Bean Dip is arguably the top contender for the best appetizer in Manhattan. Unfortunately, half of my family is lactose intolerant, and they cannot enjoy this delicious app. This week, I made a lactose-free version of So Long Saloon’s world-famous dip that my whole family can eat. If you prefer the original recipe, substitute the non-dairy ingredients for their dairy counterparts. The best part about this recipe is that leftovers — you won’t have any — can be kept if covered in the fridge. Reheat it and enjoy!
Raspberry Chipotle Black Bean Dip
Ingredients:
- 1 15-ounce can black beans loosely rinsed and drained
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tsp cumin
- 1 tsp turmeric
- 2/3 cup diced red onion
- 1 clove garlic, minced
- 5 tbsp raspberry chipotle sauce (I used Hungry Hobby’s recipe by Kelli Shallal)
- 1 8-ounce container non-dairy cream cheese
- 1/3 cup non-dairy shredded monterey jack cheese
- 2 tbsp olive oil
- Cilantro for topping
- Chips for serving
Directions:
- Preheat the oven to 400 degrees.
- In a saucepan, heat the beans along with salt, pepper, cumin and turmeric. When the mix is heated, adjust the seasoning mixture to taste.
- Add olive oil to an oven-safe skillet over medium heat. Add onions and a pinch of sea salt and stir frequently. Cook until soft — about five minutes.
- Add minced garlic to the skillet and cook for two more minutes.
- Remove the skillet from heat, pour mixture into a bowl. Add cream cheese and stir.
- Remove from the stove top, add the cream cheese-onion mixture back to the skillet. Place it in the center and make a well.
- Add the black beans around the outside of the cream cheese and pour the raspberry chipotle sauce in the center.
- Sprinkle the cheese evenly over the top and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
- Remove from the oven and top with a bit of additional cheese and fresh cilantro. Serve immediately with either chips or a side of your choosing.
