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Chipotle Black Bean Dip




Source of Recipe


Betty Crocker Appetizers and Desserts






List of Ingredients



• 2 large dried chipotle chilies
  
• 1 cup thick-and-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 chili half, if desired
  
• Tortilla chips, if desired
  






Instructions



1. Heat oven to 350. Cover chilies with boiling water; let stand 10 minutes. Drain chilies and remove seeds. Chop chilies.
   
2. Mix chilies, 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.
   
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chili half. Serve with tortilla chips.
   






Final Comments


15 servings (2 tablespoons each).