Chipotle Black Bean Dip
2 large dried chipotle chilies
1 C thick-and-chunky salsa
1/2 C jalapeno black bean dip
2 tbsp chopped fresh cilantro
1 C shredded Colby-Monterey Jack cheese (4 ounces)
2 medium green onions, chopped (2 tbsp)
Sweet red cherry chili half, if desired
Tortilla chips, if desired
Heat oven to 350 degrees. Cover chilies with boiling water;
let stand 10 minutes. Drain chilies and remove the seeds.
Chop chilies.
Mix chilies, salsa and bean dip; stir in cilantro. (If making ahead, cover
and refrigerate up to 24 hours.) Spoon into shallow 1-quart oven-proof serving dish.
Sprinkle with cheese.
Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions.
Garnish with chili half. Serve with tortilla chips. 15 servings (2 tablespoons each)
Recipe from Betty Crocker's Appetizers and Desserts Dec 2001
1 C thick-and-chunky salsa
1/2 C jalapeno black bean dip
2 tbsp chopped fresh cilantro
1 C shredded Colby-Monterey Jack cheese (4 ounces)
2 medium green onions, chopped (2 tbsp)
Sweet red cherry chili half, if desired
Tortilla chips, if desired
Heat oven to 350 degrees. Cover chilies with boiling water;
let stand 10 minutes. Drain chilies and remove the seeds.
Chop chilies.
Mix chilies, salsa and bean dip; stir in cilantro. (If making ahead, cover
and refrigerate up to 24 hours.) Spoon into shallow 1-quart oven-proof serving dish.
Sprinkle with cheese.
Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions.
Garnish with chili half. Serve with tortilla chips. 15 servings (2 tablespoons each)
Recipe from Betty Crocker's Appetizers and Desserts Dec 2001