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Smoky Bean Dip
Smoky Bean Dip
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Prep Time:
35 minutes
Total Time:
35 minutes
Enhance chipotle chiles with liquid smoke for a savory and smoky salsa-bean dip fusion.
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
Instructions:
  • Preheat oven to 375°F. Place chiles in a small bowl and cover with boiling water. Let them soak for about 10 minutes until soft. Drain the chiles, saving 3 tablespoons of the soaking water. Remove the seeds and chop the chiles coarsely.
  • Combine beans, chiles, reserved water, liquid smoke, and garlic in a food processor or blender. Blend on high until smooth. Stir in fresh cilantro and transfer mixture to an ungreased 9-inch glass pie pan. Cover with foil.
  • Bake for 15 to 20 minutes until mixture is heated through. In the meantime, use bell peppers with fun-shaped cookie cutters for decoration.
  • Uncover the dip and generously sprinkle with fresh tomatoes and cheese. Bake for an additional 2 to 3 minutes or until the cheese is perfectly melted. Decorate the top of the dip with cute bell pepper cutouts. Serve alongside crispy tortilla chips.

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