Smoky Bean Dip

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  • 35|min prep time
  • 35|min total time
  • 9 ingredients
  • 8 servings

2
dried chipotle chiles
2
cans (15.5 or 15 oz each) pinto beans, drained, rinsed
1/8
teaspoon liquid smoke, if desired
1
large garlic clove, minced
2
tablespoons chopped fresh cilantro
1/2
each of green, yellow and red bell pepper
2
Italian plum tomatoes, chopped
1
cup shredded Mexican cheese blend (4 oz)
8
oz tortilla chips

Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.

Notes

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Nutrition Information

Recipe Step Photos

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