CHIPOTLE TACO DIP
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7 OZ CHIPOTLE SAUCE
16 OZ CREAM CHEESE, softened
16 OZ SOUR CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
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
¾ C RED BELL PEPPER, small dice
½ C JALAPENOS, sliced
1 ½ T CILANTRO, minced
1-2 T LIME JUICE
TORTILLA CHIPS
Combine chipotle sauce, cream cheese and sour cream and beat with a hand held mixer until smooth. (Can be made two days in advance.) Season to taste with salt and pepper.
Spread cream cheese mixture atop an18-inch round platter. Sprinkle with cheese, corn, black beans, green onion, orange and red bell pepper, jalapenos and cilantro. Squeeze one or two limes over dip. Serve with tortilla chips.
16 OZ CREAM CHEESE, softened
16 OZ SOUR CREAM
KOSHER SALT & FRESH CRACKED PEPPER, to taste
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
¾ C RED BELL PEPPER, small dice
½ C JALAPENOS, sliced
1 ½ T CILANTRO, minced
1-2 T LIME JUICE
TORTILLA CHIPS
Combine chipotle sauce, cream cheese and sour cream and beat with a hand held mixer until smooth. (Can be made two days in advance.) Season to taste with salt and pepper.
Spread cream cheese mixture atop an18-inch round platter. Sprinkle with cheese, corn, black beans, green onion, orange and red bell pepper, jalapenos and cilantro. Squeeze one or two limes over dip. Serve with tortilla chips.
