Ingredients:

  • 2 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp fresh lime juice
  • 1/3 cup raspberry preserves
  • 1.5 tbsp chipotle peppers in adobo sauce, minced
  • 1/4 tsp kosher salt

Instructions:

  1. Melt the butter in a small pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and gold. Stir in the minced garlic for the final 60 seconds.
  2. Place the softened cream cheese, sour cream, lime juice, and half of the drained black beans into a food processor. Blend on high until velvety and smooth.
  3. Transfer the cream base to a mixing bowl. Fold in the remaining whole black beans, the sautéed onion and garlic mixture, and the salt.
  4. Gently swirl in the raspberry preserves and minced chipotle peppers to create a marbled effect.