Chipotle And Black Beans Hot Corn Dip Recipes

SLOW-COOKER CHIPOTLE-BLACK BEAN DIP

Steps:

• Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker.
• Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.
• Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

CHIPOTLE AND BLACK BEANS HOT CORN DIP

Steps:

• Heat oven to 400°F.
• In a large skillet, melt the butter over medium heat. Add onion and cook for 5 minutes, stirring occasionally.
• Add the chipotles, adobo and cumin. Season to taste and mix.
• Add the thawed corn and cook for 5 minutes.
• Add the beans. Stir and cook 2 minutes more.
• Turn off the heat; add the cream cheese, mayo and half the Queso Quesadilla. Stir to mix, taste and adjust the seasoning if necessary.
• Place in a dish that can go in the oven, 10" x 6", sprinkle with the remaining Queso Quesadilla.
• Bake for 20 minutes until bubbling and golden on top.
• Serve hot or warm.

CHIPOTLE BLACK BEAN DIP WITH CORN CHIPS

Steps:

• Preheat oven to 400 degrees Cut each tortilla into 6 wedges Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400 degrees for 10 mins or until golden brown and crisp stirring occasionally. Heat oil in a medium saucepan over medium heat. Add onion to pan cook 8 mins or until tender stirring occasionally. Add cumin and garlic, cook 1 minute. Add oregano and beans, bring to a boil. Mash with a potato masher Reduce heat and simmer 10 minutes or until thickened, stirring occasionally Spoon bean mixture into a 3 cup gratin dish coated with cooking spray Top with cheeses. Bake at 400 degrees for 12 minutes or until hot and bubbly Combine tomatoes and chili in a mini food processor, process until smooth Spoon tomato mixture over bean mixture Sprinkle with cilantro

WARM BLACK BEAN & CHIPOTLE DIP

Steps:

• Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoons of the salt.
• Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoons salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
• Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.
• Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.