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CHIPOTLE TACO DIP
Makes 1, 14" platter

3-4 T       CHIPOTLE IN ADOBO SAUCE (depending on how hot you like it!) 
16 OZ      CREAM CHEESE, softened
1 C           SOUR CREAM
2 1/4 C   PEPPER JACK CHEESE, shredded         
3/4 C     WHOLE KERNEL SWEET CORN, drained
3/4 C     BLACK BEANS, drained and rinsed
1/2 C     RED BELL PEPPER, small dice
1 FRESH JALAPENO, thinly sliced

TORTILLA CHIPS, for dipping

Pour the contents of the canned chipotle in adobo sauce into a blender and puree until smooth. Combine chipotle sauce puree, cream cheese and sour cream and beat with a hand held mixer until smooth. This mixture will taste smoky and spicy! Season to taste with salt and pepper. 

Spread cream cheese mixture atop an 14-inch round platter. Sprinkle with cheese, corn, black beans, red bell pepper and jalapenos. Serve with tortilla chips.

CHIPOTLE TACO DIP

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