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