Chipotle Black Bean Dip
by: Betty Crocker
***Great for Super Bowl Parties***
Prep Time:15 min
Start to Finish:40 min
Makes:15 servings (2 tablespoons each)
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
1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
2. 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.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.
1 Serving: Calories 45 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 2% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.