Warm Black Bean & Chipotle Dip

Warm Black Bean & Chipotle Dip
Photo by Scott Phillips


  • 1 Tbs. chili powder
  • 2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce
  • 1-½ cups (6 oz.) grated Monterey Jack cheese
  • 2 15-½ oz. cans black beans, rinsed and drained well
  • 2 Tbs. extra-virgin olive oil; more for the baking dish
  • 3 Tbs. cider vinegar
  • 1-½ cups fresh or frozen corn kernels (if frozen, thaw first)
  • + 8 more ingredients
    • 1 large yellow onion, finely diced
    • 1-½ cups (6 oz.) grated sharp cheddar cheese
    • Freshly ground black pepper
    • 2 tsp. kosher salt; more as needed
    • ¾ cup chopped fresh cilantro
    • 3 large cloves garlic, minced
    • 2 medium tomatoes, cored and cut into medium dice
    • Tortilla chips for serving

Heat the oven to 425°F. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt. Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, a...

View full recipe at Fine Cooking


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