Some friends of mine took John and me on a Manhattan tour a few years back. Manhattan is not the Big Apple. The little apple. Kansas does have a Little Apple, and it is in the middle of nowhere. It’s also quite charming. It has some of the most crazy insane college sports fans, but it also has lovely boutiques, coffee shops, and cafes – ideal for a full day of exploration.
1. Varsity Donuts has some of the BEST donuts that you will ever have.2. Radina’s is a great place to experience a college town coffee shop.
3. Order the raspberry chipotle beans dip at So Long Saloon. It’s to die for.
It was the main reason we came to Manhattan! Our friends urged us to try it, and they raved about it.
After one bite, I could understand the obsession. This dip sounds a bit strange – black bean, cream cheese, and raspberry chipotle? It may sound odd, but it’s delicious.
What’s the best thing about this recipe? This recipe is gluten-free, vegan, and ready in 30 minutes. It’s vegan because I wanted to make it for my friends who are dairy-free (including myself), but that is not necessary.
It also serves a large crowd. This is the ideal thing to serve when you have guests, are watching a big match, or are hosting a party. This dip is delicious at room temperature or piping hot, and it’s easy to scoop.
After cooking, you can serve the dish as it is or mix it to blend flavors. You can use a chip instead of a spoon to swirl and scoop as you wish.
Ingredients
- One 15-ounce black bean can (loosely rinsed and drained).
- Use one pinch of each black pepper and sea salt
- 1 tsp cumin
- Half a medium white or red onion (chopped // 1/2 onion yields about 2/3 cup)
- One clove of garlic, minced
- One 2.5-ounce jar of raspberry chipotle ( Bronco’s, found at World Market. // Each 2.5-oz jar makes 5 Tbsp.
- One 8-ounce container of vegan cream cheese, such as Tofutti or Trader Joe’s.
- If you are not vegan/dairy-free, use regular cheese instead of the Daiya.
- Cilantro to be sprinkled on top of chips or crackers
Instructions
- Preheat oven to 400 degrees F.
- Heat the beans in a small pan with cumin, salt and pepper. Taste and adjust seasonings once the beans are heated through. Set aside.
- Over medium heat, add 2 Tbsp of olive oil to an oven-safe cast iron skillet or 10-inch skillet. Stir in onions, a pinch of salt, and the cast iron skillet. Stir frequently until fragrant and soft – approximately 5 minutes.
- Add garlic, and cook for 2 minutes more. Add the garlic to the mixing bowl and stir.
- Add the mixture of cream cheese and onions to the cast-iron skillet after removing it from the stovetop. Make a well in the middle and place it there (or spread it evenly on the bottom to get a more even distribution).
- Pour the raspberry-chipotle sauce into the center and add the black beans around the cream cheese.
- Bake for 12-15 mins or until bubbly, heated through, and the cheese has melted.
- Remove from the oven, and sprinkle with fresh cilantro and a little more cheese (optional). Serve immediately.
- Then, you can swirl the ingredients together to mix flavors. Or let your guests scoop up a few chips and taste each ingredient. The leftovers can be stored in the refrigerator for up to a week. Reheat the food in the oven or microwave.
