Cheesy Bean Dip

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro
  • 2 Garlic cloves
  • 1/2 Onion
  • 1 can Pinto beans, whole
  • 1 Tomato

• Canned Goods

  • 3 Chipotles in adobo

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Snacks

  • 1 bag Tortilla chips

• Dairy

  • 4 oz Cream cheese
  • 1 cup Monterey jack cheese

• Liquids

  • 1/2 cup Water

Found on mexicanplease.com

Description

Ingredients

• 1 can whole pinto beans
• ½ onion
• 2 garlic cloves
• 3 chipotles in adobo
• ½ teaspoon cumin
• ½ teaspoon salt
• freshly ground pepper
• ½ cup water
• ½ cup salsa
• 4 oz. cream cheese
• 1 cup shredded Monterey Jack cheese
• 1 bag tortilla chips
• diced tomato (optional)
• cilantro (optional)

Directions

• Roughly chop ½ an onion and peel 2 garlic cloves.
• Saute the onion and whole garlic cloves in a dollop of oil over medium heat. Cook until just starting to brown, 5-7 minutes.
• Drain and rinse 1 can of pinto beans.
• Add beans to the onion mixture, along with 3 chipotles in adobo, ½ teaspoon cumin, ½ teaspoon salt, freshly ground pepper and ½ cup of water.
• Bring mixture to a simmer.
• Add mixture to a blender and combine well.
• Add bean puree to an oven safe baking dish, along with 4 oz. cream cheese, 1 cup shredded Monterey Jack cheese, and ½ cup salsa.
• Bake in the oven at 350F for 20-25 minutes.
• Halfway through the baking period give the dip a good stir as all the cheese will be melted by then.
• If you want a final layer of cheese, sprinkle cheese on top and bake for an additional 30-60 seconds.
• Optional garnishes includes diced tomatoes and finely chopped cilantro.
• Serve immediately with tortilla chips