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Chipotle-Black Bean Dip
For an easy, crowd-pleasing appetizer, we say, layer on the flavor! This easy, cheesy black bean layer dip features plump and tender GOYA® Black Beans topped with luscious sour cream, a hint of smoky chipotle chiles, vibrant Pico de Gallo and a dusting of shredded cheese. Bake until bubbly, and serve with chips. Delicious!
Ingredients
2 pkgs. (8 oz. each)
cream cheese, at room temperature
1
chipotle chile, finely chopped, plus 1 tbsp. adobo sauce from one can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
2 cans (15.5 oz. each)
GOYA® Black Beans, drained and rinsed
2 cups
sour cream
1 jar (17.6 oz.)
GOYA® Salsa Pico de Gallo –Mild, drained
¼ cup
chopped fresh cilantro
2 cups
shredded Monterey Jack cheese (about 8 oz.)
Directions
Step 1
Heat oven to 350°F. In medium bowl, stir together cream cheese, chipotle chile and adobo sauce until combined. Using rubber spatula, evenly spread cream cheese mixture on bottom of 9”x13” baking dish.
Step 2
Top cream cheese with black bean; using spatula, spread in even layer. Next, dollop sour cream over black beans, spreading evenly to coat. Evenly spread drained Pico de Gallo over sour cream; sprinkle with cilantro. Then, cover completely with shredded cheese.
Step 3
Bake until cheese is melted and dip is hot; 25-30 minutes. Serve warm with tortilla chips.
New from Goya
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