Chipotle Black Bean Dip

Greet guests with a warm dip. Salsa and chiles provide plenty of heat.

Yield

15 servings (2 tablespoons each)

Ingredients

2 large dried chipotle chiles
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup jalapeño black bean dip
2 tablespoons chopped fresh cilantro
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
2 medium green onions, chopped (2 tablespoons)
sweet red cherry chile half, if desired
tortilla chips, if desired

Directions

Preheat oven to 350°F (177°C). Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles.

Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.

Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.

Additional Information

For a special touch when serving foods with unusual ingredients, write out a place card with the recipe name and place it next to the serving plate to let your guests know what they are eating. Also, consider labeling any foods with nuts or shellfish, since these are common allergens.

Chipotle chiles are actually dried, smoked jalapeño chiles. They have a wrinkled, dark brown skin and a smoky, sweet flavor. In addition to dried, chipotle chiles can be found canned in adobo sauce.

Nutritional Information

Amount per serving: Calories 45 (Calories from Fat 30); Total Fat 3 g (Saturated Fat 2 g, Trans Fat ncg); Cholesterol 10 mg; Sodium 150 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g, Sugars ncg); Protein 2 g

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