Chipotle Black Bean Dip

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

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 15

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.

Expert Tips

When serving foods with unusual ingredients, write out a place card with the recipe name and place it next to the serving plate to let your guests know what they are eating. Also, consider labeling any foods with nuts or shellfish, since these are common allergens.

Chipotle chiles are actually dried, smoked jalapeño chiles. They have a wrinkled, dark brown skin and a smoky, sweet flavor. In addition to dried, chipotle chiles can be found canned in adobo sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
45
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
150mg
150%;
Total Carbohydrate
2g
2%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
6%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.