CHIPOTLE TACO DIP
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7 OZ CAN CHIPOTLE IN ADOBO SAUCE, pureed until smooth
20 OZ CREAM CHEESE, softened
8 OZ SOUR CREAM
1# PEPPER JACK CHEESE, shredded
12 OZ WHOLE KERNEL SWEET CORN, drained
12 OZ BLACK BEANS, drained and rinsed
½ C GREEN ONION, chopped
½ C ORANGE BELL PEPPER, small dice
1/2 C RED BELL PEPPER, small dice
1 FRESH JALAPENO, sliced
1 ½ T CILANTRO, minced
TORTILLA CHIPS, for dipping
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! If you prefer a milder taco dip, only add 1/2 the can of chipotle in adobo sauce.
Spread cream cheese mixture atop an 18-inch round platter. Sprinkle with cheese, corn, black beans, green onion, orange and red bell pepper, jalapenos and cilantro. Serve with tortilla chips.
20 OZ CREAM CHEESE, softened
8 OZ SOUR CREAM
1# PEPPER JACK CHEESE, shredded
12 OZ WHOLE KERNEL SWEET CORN, drained
12 OZ BLACK BEANS, drained and rinsed
½ C GREEN ONION, chopped
½ C ORANGE BELL PEPPER, small dice
1/2 C RED BELL PEPPER, small dice
1 FRESH JALAPENO, sliced
1 ½ T CILANTRO, minced
TORTILLA CHIPS, for dipping
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! If you prefer a milder taco dip, only add 1/2 the can of chipotle in adobo sauce.
Spread cream cheese mixture atop an 18-inch round platter. Sprinkle with cheese, corn, black beans, green onion, orange and red bell pepper, jalapenos and cilantro. Serve with tortilla chips.
