Chipotle Hot and Spicy Bean Dip

by Christina Meyer-Jax, Tastemaker in Residence

For more game day tailgating tips, see my appearance Fox 9 that includes Skol! Blackberry St. Germaine Game Day Cocktail & Greek Garbanzo Pitas!

1 tsp olive oil
1 yellow onions, chopped
1 (15-ounce) can S&W 50% reduced sodium black beans, rinsed and drained
1 tsp smoked paprika
1 Tbsp chili powder
2 Tbsp Cholula Sauce
½ cup salsa
1 (4-ounce) can green chiles, undrained
1 tsp chipotle paste
1 (15-oz) can S&W pinto beans, rinsed and drained
½ cup shredded Pepper jack cheese or Colby Jack


  1. 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.
  2. In a medium bowl combine onion, black beans, smoked paprika, chili powder, salsa, Cholula sauce, 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. Or put in casserole dish and cook at 250 degrees for 30-45 minutes and top with cheese towards the end of baking.
  3. Cover and cook on low for 3-4 hours or on high for 2 hours, or until hot and bubbly.