Black Bean Dip

Black Bean Dip is the perfect guest at your next party but please no double dipping because you’ll be tempted.CourseAppetizerCuisineMexicanPrep Time15 minutesCook Time15 minutesTotal Time30 minutesServings10 servingsCalories273kcalAuthorLeigh Anne Wilkes

Ingredients

• 2 Tbsp olive oil
• 2 tomatoes diced
• 2 tsp salt
• 1 cup onion diced
• 3 tsp garlic minced
• 1 Tbsp chili powder
• 30 oz black beans drained and rinsed
• 1 Tbsp chipotle in adobo minced
• 3 Tbsp white vinegar
• 1 12 oz can corn drained
• 3 cups Mexican blend cheese grated
• 1/2 cup cilantro chopped
• salt and pepper

Instructions

• Preheat oven to 425 degrees F.
• Sprinkle diced tomatoes with 1 tsp of salt,  allow to sit in a colander and drain
• In a pan, heat oil over medium heat and add onion.  Cook until soft.  Add in garlic and chili powder and stir for one minute.
• Add in one can of black beans, chipotle pepper and 3/4 cup water.  Bring to a boil and allow to simmer for 2-3 minutes and reduce.
• Place the bean mixture in a food processor along with vinegar and process until smooth.  Allow to cool a few minutes.
• Add in the remaining beans, tomatoes, corn, half of the cheese and the cilantro. Season with salt and pepper to taste.  Mix well and place in a greased baking dish (1.5 qt) Sprinkle with remaining cheese.
• Bake for 15 minutes or until heated through, cheese is melted and it is bubbly around the edges.  Serve with tortilla chips

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