Best Chipotle And Black Beans Hot Corn Dip Recipes

WARM BLACK BEAN & CHIPOTLE DIP

Warm Black Bean & Chipotle Dip image

This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake. From Fine Cooking #82, pp. 80

Provided by Melissa and her Pan

Categories Black Beans

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil, more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt, more as needed
1 large yellow onion, finely diced
3 large garlic cloves, minced
1 tablespoon chili powder
2 (15 1/2 ounce) cans black beans, rinsed and drained well
2 chipotle chiles in adobo, minced (about 1 Tbs.)
3 tablespoons adobo sauce
3 tablespoons cider vinegar
1 1/2 cups frozen corn kernels (thawed)
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
3/4 cup fresh cilantro, chopped
fresh ground black pepper
tortilla chips, for serving

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.

Nutrition Facts : Calories 310.4, Fat 14.3, SaturatedFat 7.4, Cholesterol 32.9, Sodium 557.1, Carbohydrate 30, Fiber 9, Sugar 1.6, Protein 17.5

CHIPOTLE BLACK BEAN DIP

Chipotle Black Bean Dip image

Greet guests with a warm dip. Salsa and chiles provide plenty of heat.

Provided by Betty Crocker Kitchens

Categories Snack

Time 40m

Yield 15

Number Of Ingredients 8

Ingredients

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

Steps:

Heat oven to 350°F. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
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.
Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.

Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg