Raspberry Bean Dip: A Manhattan Favorite

There's nothing I love more than summer; Manhattan, Kansas; and of course, dairy month in June! To celebrate all three of these, I'm going to share a recipe from one of my favorite restaurants in Manhattan, the So Long Saloon.

Many K-Staters and alumni have spent hours visiting So Long, catching up with friends over their delicious Raspberry Bean Dip. On a warm summer evening, there is no better treat than sitting out on our front porch enjoying a taste of Manhattan!

This recipe is complete with a full block of cream cheese and mozzarella cheese to top it all off. It's a great way to celebrate dairy, and I normally complete it with a side of corn chips! My personal recipe is adapted from the Minimalist Baker with a few tweaks and can be found here.

Ingredients

• 1 15-ounce can black beans (loosely rinsed and drained)
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp butter
• 1-2 jalapeños, diced (optional)
• 1/2 cup medium red or white onion, diced
• 1 clove garlic, minced
• ½ cup raspberry chipotle sauce (Bronco Bob's - found at Dillon's or HyVee)
• 1 8-ounce container cream cheese
• 1/3 cup mozzarella shredded cheese
• Cilantro for topping
• Corn chips or crackers (for serving)

Preheat oven to 400 degrees F (204 C).

In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.

Add butter to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add diced jalapenos and onions. Cook until soft and fragrant, stirring frequently - about 5 minutes.

Add garlic and cook 2 more minutes. Then add this mixture to a bowl with the cream cheese and stir until well mixed. Add the cream cheese mixture back to the cast iron skillet. Place the cream cheese mixture into the center of the skillet. It is helpful to make a small well or depression in the cream cheese to hold the raspberry chipotle sauce.

Add the black beans around the outside of your cream cheese ball, and you could even put some directly on top as desired. Pour the raspberry chipotle sauce into the well of your cream cheese ball. I also pour a small amount of the raspberry chipotle sauce on the black beans on the outside edges of the pan.

Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through, bubbly and the cheese is melted.

Remove from oven and top with a bit of additional cheese and fresh cilantro (optional, but more cheese is always recommended). Serve immediately.

You can either swirl everything around first to combine flavors, or scoop into it with chips and get a little bite of each ingredient. Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.

Blog from Former Kansas Corn Staffer Emily Koop