Layered Chile, Cheese, & Roasted-Corn Dip

Name: Layered Chile, Cheese, & Roasted-Corn Dip
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 serving(s)
Ingredients: 2 (16 ounce) cans pinto beans, drained, rinsed, and divided; 1/2 teaspoon ground cumin; 1/4 teaspoon hot sauce; 1/8 teaspoon black pepper; 1 (8 ounce) package fat free cream cheese; cooking spray; 1 (11 ounce) can kernel corn, drained; 2 garlic cloves, minced; 2 cups cooked basmati rice or 2 cups other long-grain rice; 1/2 cup minced fresh cilantro; 1 (4 1/2 ounce) can chopped green chilies; 1 cup bottled salsa; 1/2 cup shredded reduced-fat sharp cheddar cheese (2 oz); 8 cups baked corn tortilla chips (about 8 oz)

Submitted by Mimi Bobeck

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Ready In:: 1hr
Ingredients:: 14
Serves:: 16

ingredients

2 (16 ounce) cans pinto beans, drained, rinsed, and divided
¹⁄₂ teaspoon ground cumin
¹⁄₄ teaspoon hot sauce
¹⁄₈ teaspoon black pepper
1 (8 ounce) package fat free cream cheese
cooking spray
1 (11 ounce) can kernel corn, drained
2 garlic cloves, minced
2 cups cooked basmati rice or 2 cups other long-grain rice
¹⁄₂ cup minced fresh cilantro
1 (4 1/2 ounce) can chopped green chilies
1 cup bottled salsa
¹⁄₂ cup shredded reduced-fat sharp cheddar cheese (2 oz)
8 cups baked corn tortilla chips (about 8 oz)

directions

Preheat oven to 375 degrees.
Combine 2 cups beans, cumin, hot sauce, black pepper and cream cheese in a food processor, process until smooth.
Place bean mixture in a medium bowl; stir in remaining beans.
Set aside.
Place a medium nonstick skillet coated with cooking spray over medium-high heat.
Add corn and garlic, and saute for 3 minutes or until lightly browned.
Remove from heat, and stir in rice, cilantro, and chiles.
Spread half of the bean mixture in the bottom of a shallow 2 quart baking dish coated with cooking spray.
Spread half of salsa over bean mixture.
Spread rice mixture over salsa.
Top with the remaining salsa and bean mixture, and sprinkle with the cheese.
Cover and bake at 375 degrees for 30 minutes or until thoroughly heated.
Serve with chips.

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Reviews

I wasn't quite sure that this would be a good combination of ingredients, but it was fantastic! I left out the chiles as I don't like things spicy but I left everything else the same and it was a very different Mexican dip. Keeper!

Denise G.

RECIPE SUBMITTED BY

Mimi Bobeck

United States

Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.

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