SMOKY BEAN DIP

Smoky Bean Dip image

The natural smokiness of chipotle chiles get an extra boost with liquid smoke in this recipe, a pleasing cross between a salsa and bean dip.

Provided by Betty Crocker Kitchens

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

2 dried chipotle chiles
2 cans (15.5 or 15 oz each) pinto beans, drained, rinsed
1/8 teaspoon liquid smoke, if desired
1 large garlic clove, minced
2 tablespoons chopped fresh cilantro
1/2 each of green, yellow and red bell pepper
2 Italian plum tomatoes, chopped
1 cup shredded Mexican cheese blend (4 oz)
8 oz tortilla chips

Steps:

Heat oven to 375°F. Place chiles in small bowl; cover with boiling water. Let stand 10 minutes or until soft. Drain chiles, reserving 3 tablespoons of soaking water. Remove and discard seeds from chiles; coarsely chop chiles.
In food processor bowl with metal blade or blender container, place beans, chiles, reserved water, liquid smoke and garlic; process on high speed until well combined. Stir in cilantro. Place mixture in ungreased shallow 9-inch glass pie pan. Cover with foil.
Bake 15 to 20 minutes or until mixture is thoroughly heated. Meanwhile, cut bell peppers with cactus, coyote and moon-shaped cookie cutters; set aside.
Uncover dip; sprinkle with tomatoes and cheese. Bake 2 to 3 minutes longer or until cheese is melted. Garnish top of dip with bell pepper cutouts. Serve with tortilla chips.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 15 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g