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Easy Smoky Chipotle Black Bean & Squash Game Day Dip

This smoky, spiced black bean and roasted squash dish is rich in flavor and easy to prepare. Roasted garlic and squash provide a naturally sweet and creamy base, while black beans, chipotle paste, and warm spices add depth and heat.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3

Ingredients

  • 1 small head of garlic
  • 1 small honeynut or butternut squash, halved lengthwise
  • 1/2 cup olive oil, divided
  • Sea salt and ground black pepper, to taste
  • 1 cup cooked black beans (drained and rinsed if using canned)
  • 2 teaspoons chipotle paste
  • 1 1/2 teaspoons paprika
  • 1 teaspoons ground cumin
  • 2 teaspoons red wine vinegar
  • Tomato salsa
  • Chopped cilantro

Instructions

  • Roast the Garlic and Squash:
    Preheat your oven to 400°F (200°C).
    Slice the top off the garlic head, exposing the cloves. Drizzle with 1 teaspoon of olive oil and wrap it in foil.
    Place the halved squash cut-side up on a baking sheet. Brush with 1 tablespoon of olive oil, season with salt and pepper, and place the wrapped garlic on the tray.
    Roast for 35-40 minutes or until the squash is fork-tender and the garlic cloves are golden and soft.
    Let them cool slightly before handling.
  • Blend the Dip:
    Scoop the flesh of the roasted squash into a food processor.
    Squeeze out the soft roasted garlic cloves into the processor as well.
    Add the black beans, chipotles and adobo sauce, paprika, cumin, red wine vinegar, and remaining olive oil (about ¼ cup).
    Blend until smooth and creamy. If needed, add a splash of water or olive oil to adjust consistency.
    Taste and adjust seasoning – add more salt, pepper, or chipotle for extra heat.
  • Serve & Garnish:
    Transfer the dip to a serving bowl.
    Drizzle with olive oil and sprinkle with chopped cilantro.
    Serve warm or at room temperature with tortilla chips, sliced veggies, or warm pita bread.