Warm Black Bean & Chipotle Dip

Name: Warm Black Bean & Chipotle Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10-12 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil, more for the baking dish; 2 medium tomatoes, cored and cut into medium dice; 2 teaspoons kosher salt, more as needed; 1 large yellow onion, finely diced; 3 large garlic cloves, minced; 1 tablespoon chili powder; 2 (15 1/2 ounce) cans black beans, rinsed and drained well; 2 canned chipotle chiles in adobo, minced (about 1 Tbs.); 3 tablespoons cider vinegar; 1 1/2 cups fresh corn kernels (can use frozen, just thaw first); 1 1/2 cups grated sharp cheddar cheese; 1 1/2 cups grated monterey jack cheese; 3/4 cup chopped fresh cilantro; fresh ground black pepper; tortilla chips, for serving

Submitted by hepcat1

"I seem to be addicted to black bean dips. This is a great one!"

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Ready In:: 45mins
Ingredients:: 15
Serves:: 10-12

ingredients

2 tablespoons extra virgin olive oil, more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt, more as needed
1 large yellow onion, finely diced
3 large garlic cloves, minced
1 tablespoon chili powder
2 (15 1/2 ounce) cans black beans, rinsed and drained well
2 canned chipotle chiles in adobo, minced (about 1 Tbs.)
3 tablespoons cider vinegar
1 ¹⁄₂ cups fresh corn kernels (can use frozen, just thaw first)
1 ¹⁄₂ cups grated sharp cheddar cheese
1 ¹⁄₂ cups grated monterey jack cheese
³⁄₄ cup chopped fresh cilantro
fresh ground black pepper
tortilla chips, for serving

directions

Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoons of the salt.
Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoons salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
Heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoons salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.
Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

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Reviews

This is so good. I've made it a couple of times and I still love it.

sylviaspisic

RECIPE SUBMITTED BY

hepcat1

<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif"> After growing up in central Wisconsin, I moved to California and spent my 20's and part of my 30's there. I've since moved to the east coast to a small village in Northern Virginia - a huge change! We moved here mainly so we could live in an area better suited to raising children and closer to family. Although it's an adjustment, we really love it here. My husband and I were married in Feb 2003 and had our first daughter, Kylie, in Aug 2004. Our second daughter, Katie, was just born in July 2006. I was an HR Director until I became Mom, and I wouldn't trade this job for anything in the world! I began cooking when I became a stay-at-home-mom, mostly out of necessity. We used to eat out for every meal...and I do mean EVERY meal. When our income was cut in half after my "early retirement", eating out was no longer an option. Therefore, if I was going to continue to eat all the delicious food I was accustomed to, I was going to have to...oh, the horror!!!...COOK IT MYSELF!!! I had grown up baking with my mom, but hadn't actually baked in years and had always left the cooking to her. To my utter surprise and delight (not to mention my husband's SHOCK and delight)...I loved it! Then, to find Recipezaar...well, it's become a much loved hobby and something I'll surely do for the rest of my life! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w186.photobucket.com/pbwidget.swf?pbwurl=http://w186.photobucket.com/albums/x187/kristybernardo/15590867.pbw" height="360" width="360"></embed><a href="http://photobucket.com" target="_blank"><img src="http://pic.photobucket.com/album/slideshow/wrapper_logo.gif" style="float:left;border-width: 0;" ></a><a href="http://s186.photobucket.com/albums/x187/kristybernardo/?action=view¤t=15590867.pbw" target="_blank"><img src="http://pic.photobucket.com/album/slideshow/wrapper_viewshow.gif" style="float:right;border-width: 0;" ></a><a href="http://photobucket.com/slideshow?action=landing" target="_blank"><img src="http://pic.photobucket.com/album/slideshow/wrapper_getyourown.gif" style="float:right;border-width: 0;" ></a>

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