smoky bean dip with hot monkey pepper-flavored vodka

Smoky Black Bean Dip

A warm, cheesy dip is always welcome on game days, and this smoky black bean version is not only super easy to make but extra delicious to eat. A pinch of smoked paprika plays up the peppery flavors of New Deal’s Hot Monkey Vodka, and a healthy dose of two types of cheese adds richness to this otherwise simple dip. Serve this dip with a big bowl of your favorite corn chips and a round of Hot Monkey Margaritas!

This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at



  • olive oil
  • ½ of a red onion, minced
  • 1 poblano pepper, minced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • Kosher salt and freshly ground black pepper
  • ½ cup New Deal Hot Monkey Pepper-Flavored Vodka
  • 2 15 oz cans black beans, drained and rinsed
  • ½ cup shredded Mexican-style cheese plus more for topping
  • Cotija cheese and chopped cilantro for serving



  1. Preheat the oven to 400℉.

  2. In a large skillet set over medium-high heat, add a splash of olive oil and saute the onion and poblano pepper until softened and starting to brown, about 7-10 minutes.

  3. Add the garlic and paprika to the pan and season well with salt and pepper. Add the Hot Monkey Vodka to the pain, stirring to scrape up any browned bits stuck to the bottom.

  4. Add the black beans to the pan and use a large spatula or a muddler to gently crush the beans (you can be casual about this and do not need to crush every bean, but this step will result in a dip with a smoother texture).

  5. Fold in the shredded cheese then transfer the bean mixture to an oven-safe baking dish. Top with a sprinkling of shredded cheese and transfer to the oven.

  6. Bake the dip until the cheese is fully melted and it’s starting to become brown around the edges, about 15 minutes.

  7. Top the dip with cotija cheese and chopped cilantro. Serve warm with corn chips.


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