Spicy Bean Dip

Perfect for tortilla chips and veggies

Our friends on Skyline invited us over for a finger food party. No soups, no big, messy desserts. I searched the web and settled on a bean dip recipe. But when I was done it was bland and beany. I wanted something with a bit of zip and a flavor that would leave guests looking for a spoon. I made enough modifications to the recipe that I now claim this as my own invention.

Prep Time: 20 minutes plus time to cool

Can be served warm or cold. Best if left to mellow for an hour before serving. Can be made up to two days early if stored in the refrigerator.

A. dried chipotle 1  
Soak in one cup hot tap water for 10 minutes.
Remove stem and seeds. Chop lightly.
This recipe is spicy, use some chipotle seeds if you want it even more spicy.

B. black beans 15 oz can rinsed
  aged white cheddar 3 oz grated
  green onion 1/4 cup (~6) chop the white part, discard the green
  diced green chili 3.5 oz can  
  chili powder 1 teaspoons  
  ground cumin 1/2 teaspoon  
  garlic powder 1/2 teaspoon  
  Tabasco sauce 1/4 teaspoon  
sour cream 1/2 cup
  salt 1/2 teaspoon  
Place all these ingredients in a sauce pan. Over medium heat, warm the mixture until the cheese melts and it is all blended well. Remove from the heat

C. garlic 1 clove peeled
chipotle   from above
Add all to the pot.

Use a stick imersion blender to puree the whole mess. Blend until all the chunks are gone.

D. Final steps    

Let the dip cool.

Use or put in the refrigerator for up to two days.

I served this with salty tortilla chips. Some friends brought cut up vegetables and they were yummy in this too. The leftovers went into a flour tortilla to make an easy burritto