Smoky Bean Dip

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 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.