Raspberry Chipotle Bean Dip

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Raspberry Chipotle Bean Dip

Every year for Thanksgiving I get asked to make two things. They are not the traditional items that come to mind like a pie, or side or even the turkey. Nope. I get asked to make Raspberry Chipolte Bean Dip & Pickle Dip. With Bethany being a Pescatarian I make the Pickle Dip with and without meat! Below is the recipe I learned from my friend Kristen. Be careful though…it is dangerously addicting!

Tupperware needed: Double Calendar, Chef Knife, Chop n Prep, Can Opener, Spatula, Vent n Serve Large Shallow or the cover of the Stack Cooker

Ingredients:

  • 1 -16 oz. cans black beans drained
  • 2 tbsp Fresh Cilantro Chopped
  • 1/4 cup red onion, diced
  • 8 oz. packages softened cream cheese
  • 1 Roasted Raspberry Chipotle Sauce

Directions:

  • Open the Beans with the Tupperware Can Opener (This works great because there will be no sharp edges). Drain and rinse them using the Double Colander.
  • Cut the Red Onion into Quarters using Chef Knife after cleaning off the top layer. Chop in the Chop n Prep and dice it into small pieces. Then chop up the Cilantro in the Chop n Prep as well. Combine it all together in a small bowl.
  • Pour 1/2 the Bottle of the Roasted Raspberry Chipotle Sauce on top of the Bean Mixture
  • Spread the cream cheese using the Spatula on the bottom Vent n Serve Large Shallow OR platter. If you need to soften the cream cheese either microwave it or let it get to room temperature before spreading.
  • Cover the cream cheese with the bean and Roasted Raspberry Chipotle Sauce mixture.
  • Pour the other 1/2 of the bottle of the Roasted Raspberry Chipotle Sauce on top of bean mixture. Garnish with Cilantro leaves.
  • Serve with tortilla or corn chips

Note: This can be prepared ahead of time as this is one of the beauties of this dip.

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