Raspberry Black Bean Dip
This raspberry black bean dip is such a delicious blend of savory and sweet, with a perfectly balanced kick of heat. A hearty, black bean filling packed with flavor from the raspberry chipotle sauce, then topped with creamy goodness from cashew cream, and dairy-free pepper jack cheese.
Ingredients
- 2 tablespoon dairy free butter
- ½ onion, chopped
- 1 jalapeno, chopped
- 2 cans seasoned black beans
- 10 oz raspberry chipotle sauce
- 1 cup cashew cream
- 1 cup dairy free pepper jack cheese
Instructions
- Preheat the oven to 400.
- First, let’s make the cashew cream. Soak a cup of cashews in water for about 3 hours.
- Then, place the soaked cashews, along with a fresh cup of water in a blender, and blend until smooth and creamy.
- Finely chop your onion and jalapeno.
- Using an oven safe skillet, heat over medium heat. I love using a cast iron skillet for this, but an enameled dutch oven would work too. Add in 2 tablespoon of dairy-free butter, then saute your onion and jalapeno until soft and translucent.
- Now, add in the beans, seasonings if needed, and raspberry chipotle sauce. Cook and stir the ingredients together until bubbling, about 5 minutes.
- Dollop on the basic cashew cream in the center, then place the dairy-free pepper jack cheese on top.
- Place in the oven and bake for 15 minutes. Then, switch the oven to broil and broil for 2-3 minutes. Watch carefully so that the cashew cream and cheese do not burn. A nice, light browning is ideal.
- Remove and enjoy with tortilla chips!