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Can you believe that Christmas is next week? Are you ready? Do you have your house decorated and presents wrapped? This time of year is always filled with complete chaos. Holiday parties, school activities, and lots and lots of cookies...and food! I just moved to Arizona a couple of months ago {as many of you already know}.....
so all of my holidays have taken on a southwest flair, like with this Southwest Black Bean Dip, Grilled Southwest Turkey, Cherry Chipotle Barbecue Sauce and Chorizo Cornbread Stuffing.
How to make Southwest Black Bean Dip:
Preheat oven to 425 degrees. Rub inside of a 1 1/2 quart baking dish with olive oil, and line a baking sheet with foil or Silpat liner. Set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion, stir and cook until softened and translucent, about 4 to 6 minutes.....
Add the garlic, chili powder, and cumin. Stir and heat for one minute.
Add one can of black beans, chipotle pepper*, and 3/4 cup of water. Bring to a boil and and cook until liquid is reduced by half, 2 to 3 minutes.....
The amount of chipotle pepper and adobo sauce is up to you, and your taste-buds. I was happy with 1 Tablespoon of adobo sauce, Alex would prefer 2 diced chipotle peppers and the adobo sauce for scorching hot. 😉
Pour mixture into the bowl of a food processor {or blender}. Add the vinegar and process until smooth.....
If you are using a blender, remember to remove the cap and cover the hole with a towel so it doesn't explode!
Pour mixture into a large bowl. Add the second can of black beans, corn, tomatoes, 3/4 cup of each cheese, and 1/2 of the cilantro. Mix well and season to taste with sea salt and ground pepper.....
Pour into prepared baking dish and sprinkle with remaining cheese.....
Place on baking sheet {to catch any drips} and bake for about 15 minutes, until cheese melts and dip is bubbly. Garnish with remaining cilantro and serve with tortilla chips.....
You are going to LOVE this Southwest Black Bean Dip, and so are all of your party guests!!
More delicious dip recipes:
Enjoy!!
Southwest Black Bean Dip
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion diced
- 3 large cloves garlic minced
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 29 ounces black beans 2 cans -rinsed and drained
- 3/4 cups water
- 15 ounce can sweet corn rinsed and drained
- 3 Roma tomatoes cored and diced
- 1 canned chipotle peppers in adobo sauce *see note
- 3 Tablespoons apple cider vinegar
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1 1/2 cups shredded Monterrey Jack cheese divided
- 3/4 cups fresh cilantro chopped, divided
- sea salt and ground pepper to taste
Instructions
- Preheat oven to 425 degrees. Rub inside of a 1 1/2 quart baking dish with olive oil, and line a baking sheet with foil or Silpat liner. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the diced onion, stir and cook until softened and translucent, about 4 to 6 minutes.
- Add the garlic, chili powder, and cumin. Stir and heat for one minute.
- Add one can of black beans, chipotle pepper*, and 3/4 cup of water. Bring to a boil and and cook until liquid is reduced by half, 2 to 3 minutes.
- Pour mixture into the bowl of a food processor {or blender}. Add the vinegar and process until smooth.
- Pour mixture into a large bowl. Add the second can of black beans, corn, tomatoes, 3/4 cup of each cheese, and 1/2 of the cilantro. Mix well and season to taste with sea salt and ground pepper.
- Pour into prepared baking dish and sprinkle with remaining cheese.
- Place on baking sheet {to catch any drips} and bake for about 15 minutes, until cheese melts and dip is bubbly.
- Garnish with remaining cilantro and serve with tortilla chips.
Notes
- *Chipotle peppers in adobo sauce - the amount you use is determined by your desired spiciness!
- I used 1 Tablespoon of adobo sauce and NO peppers and found it spicy but not too much to handle.
- If you like heat, use 1 diced chipotle pepper and 1 Tablespoon of adobo sauce.
- If you like fiery hot, use 2 chipotle peppers and 1 Tablespoon of adobo sauce.
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