Chipotle–Black Bean Dip
Ingredients
- 2 large dried chipotle chiles
- 1 cup chunky-style salsa
- 1/2 cup jalapeño–black bean dip
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded Colby-Monterey Jack cheese blend 4 oz
- 2 medium green onions chopped (2 tablespoons)
- Sweet red cherry chile half if desired
- Tortilla chips
Instructions
- Heat oven to 350°F.
- In small bowl, cover dried chiles with boiling water; let stand 10 minutes.
- Drain chiles; remove seeds.
- Chop chiles.
- In small bowl, mix chiles, salsa and bean dip; stir in cilantro.
- 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.
- If desired, garnish with cherry chile half.
- Serve with tortilla chips
Notes & Wine Advice
To make this tasty dip ahead of time, follow the directions through step 2, then cover and refrigerate up to 24 hours. Bake as directed.