Whitesburg KY
Clear
Clear
62°F
 

Baked Black Bean Dip is a gameday favorite




Baked Black Bean Dip will be a hit at your football party.

Baked Black Bean Dip will be a hit at your football party.

A good appetizer brings everyone together whether you’ve just come in out of
the chill from an afternoon of sledding or
you’re gathering around the TV for a raucous Super Bowl party.
This Baked Black Bean dip definitely fits
the bill. It’s a crowd favorite every time I
serve it at home or when I bring it with a bag
of tortilla chips to a potluck. It’s both chunky
and creamy, with a yummy chipotle flavor
that keeps you dipping for more.

BAKED BLACK BEAN DIP
Serves 12
1 tablespoon vegetable oil

1 large onion, diced
1 teaspoon salt
2 cloves garlic, minced
1 teaspoon chili powder
1/8 teaspoon freshly ground black pepper 2 chipotle chilies in adobo sauce, plus
3 tablespoons of sauce (find canned in the
Latin/Mexican food section of your grocery
store)
2 (15-1/2 ounce) cans black beans,
rinsed and drained
1/2 cup water
1 tablespoon cider vinegar
3 medium tomatoes, chopped
1-1/2 cups thawed frozen corn kernels

or drained canned corn
2 cups grated fourcheese blend, Mexican-style
1 cup grated Monterey
Jack cheese
Fresh cilantro, chopped
(optional)

1. Heat oven to 400 F.
Grease a 1-1/2 quart baking
dish. (I use a souffle-style
baking dish.)
2. Heat oil in a 12-inch
skillet over medium high
heat. Add onion, reduce
heat to medium and season
with salt. Cook, stirring occasionally, until the onions
are soft, about 4 minutes.
3. Add garlic, chili powder and pepper; stir and

cook one minute.
4. Loosely chop the
chipotle chilies in adobo.
Add to the skillet along with
3 tablespoons adobo sauce,
one can of black beans and
the water. Bring to a boil
and simmer four minutes,
stirring occasionally.
5. Transfer to a mixing
bowl. Add vinegar. Use an
immersion blender to process mixture until smooth.
(Or, use a food processor
and transfer to mixing bowl.)
6. Add the second can
of drained beans, tomatoes, corn and grated Mexican style cheese. Stir well.
Transfer to baking dish.
Sprinkle grated Monterey
Jack cheese on top.

7. Bake 15-20 minutes
or until bubbly and cheese
melts.
8. Top with cilantro.
Serve warm with tortilla
chips for scooping.
Tip: Freeze leftovers.
Thaw and reheat with a fresh
sprinkling of cheese on top.
Donna Erickson’s awardwinning series “Donna’s
Day” is airing on public television nationwide. To find
more of her creative family
recipes and activities, visit
www.donnasday.com and
link to the NEW Donna’s
Day Facebook fan page.
Her latest book is “Donna
Erickson’s Fabulous Funstuff
for Families.”

©2017 Donna Erickson


Leave a Reply