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Ingredients
| chipotle peppers: 2 oz (2) |
| pinto beans: 15 oz |
| liquid smoke: 1/8 tsp |
| garlic: 1 clove (minced) |
| fresh cilantro (coriander): 2 Tbl |
| green bell pepper: 1/2 (each green, yellow & red bell pepper) |
| plum tomatoes: 2 |
| mexican cheese - queso asadero (shredded): 1 cup |
| tortilla chips: 8 oz |
Smoky Bean Dip
Credit: www.bettycrocker.com
User rating:
-
Prep Time
35 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- 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.
- 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.
- 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.
- 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.