CHIPOTLE TACO DIP
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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.
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.
