When we moved to the little apple a few years ago I kept hearing about an appetizer at two local restaurants. The two restaurants share a kitchen but share very few menu items other than this dip. One is a burger joint while the other is a Mexican restaurant. I am sure you can guess my favorite of the two, we enjoy both but I do have a clear favorite: Taco Lucha. After tying the raspberry black bean dip I knew that it would be something that I would make at home. After all we won’t live here forever and on game day the lines to get into either restaurant is a crazy long wait. We actually prefer my version so we never order it at the restaurant ~ we order other amazing offerings that they have. The grilled romaine salad is one of my favorites and my husband’s favorite is a burrito named the Beast and it certainly lives up to its name! My oldest isn’t a huge fan of beans but she loves this dip. It is savory, sweet and addictive! Whenever I serve it everyone goes back for more until the dish is empty and gives it rave reviews. I have made this with more than one brand of raspberry chipotle sauce and the clear winner is this one, it really does make a difference so if you can find it stock up. We will make a meal out of this with a salad topped with hatch chile dressing. Count yourself lucky if you have leftovers of this dip!
Black Bean Raspberry Chipotle Dip
2 Cups Dry Black Beans, Washed and picked over
1 Onion, Diced
1-2 Jalapenos, Diced (remove seeds for mild)
6 Garlic Cloves
1 Tablespoon Cumin Powder
4 Cups Water
2 teaspoons Salt
1 Cup Lime Cashew Cream**
1 Cup Raspberry Chipotle Sauce
1 1/2 Cups Grated Pepper Jack Cheese* (vegan hatch chile cheese)
Chopped Cilantro, Optional
Tortilla Chips for serving
1. Add black beans, onion, jalapeno, garlic, cumin and water to a pressure cooker. Set to cook on high pressure for 30 minutes. Allow the pressure to naturally reduce for 15 minutes. Release any remaining pressure and carefully remove lid tilting it away from your face. Stir and taste a bean, if needed cook on high pressure an additional five minutes or until beans are tender.
2. Preheat oven to 400 degrees. Add salt to the beans and using a potato masher smash the beans until 1/3 are left whole taking care to smash the garlic. Taste and adjust seasonings if needed. Set the pressure cooker to saute and reduce the beans until slightly thickened about 2-3 minutes.***
3. Layer in an oven safe baking dish in this order beans, cashew cream, raspberry chipotle sauce topped with pepper jack cheese. Bake until the mixture is bubbling and cheese has melted approximately 15-20 minutes. Remove from oven sprinkle with cilantro and serve while hot with tortilla chips.
*To make vegan Use Daiya or your favorite vegan cheese.
**The cashew cream can be replaced by softened cream cheese, whipped with a little milk and lime zest.
***This is my base for refried beans. Just add fresh lime juice and chopped cilantro and they are perfect!
Kitchen Musings Today Original recipe, inspired by Taco Lucha
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