Hot and Spicy Mexican Dip...
By: More is More Mom
Published: Sunday, May 8, 2011 - 7:39pm

Ingredients




2 tablespoons olive oil, plus some for the baking dish
3 medium tomatoes, cored and diced
Salt
1 large yellow onion, diced
6 cloves of garlic, minced
1 tablespoon chili powder
15 oz black beans, rinsed and drained
2 tablespoons chipotles, from a can of chipotles en adobo, plus 3 of chipo
3/4 cup water
3 tablespoons cider vinegar
1 cup of fresh, or frozen, corn kernels
2 cups of shredded cheddar
2 cups of shredded Monterey Jack or Mexican blend cheese
3/4 cup of chopped cilantro
Black pepper
Tortilla chips

Preparation

1 Hot and Spicy Black Bean Mexican Dip: 2 This is one of those awesome recipes that you prepare and assemble a day or two in advance, and when it’s time to eat, you just pop it in the oven. It’s delicious the minute it comes out, and even better warmed up the following day. 3 Lightly oil a baking dish 4 In a large skillet, heat 2 Tbsp oil over medium heat until glistening 5 Reduce heat to medium 6 Add onion and 1 tsp salt 7 Cook until translucent, for about 4-6 minutes 8 Add garlic and chili powder, stirring for a minute 9 Add half of the black beans, the chipotle, adobo sauce, water 10 Bring to a boil 11 Cook until the liquid reduces by at least half 12 In a food processor, add the bean mixture, in batches if necessary 13 Pulse until smooth and transfer to a large mixing bowl 14 To the large serving bowl, add; 15 Remaining beans 16 Half of each of the cheeses 17 Tomatoes 18 Corn 19 Cup of cilantro 20 Mix thoroughly and season with salt and pepper 21 Transfer to a baking dish 22 Sprinkle with the remaining cheeses 23 Refrigerate until ready to cook 24 Pre-heat oven to 425° 25 Line a baking sheet with aluminum foil, to catch any ooey gooey goodness 26 Cook for about 15-20 minutes, or until cheese melts and slightly browns 27 Sprinkle with remaining cilantro 28 Serve with crispy, salty and tasty tortilla chips 29 Share with long-time friends

About


As the More is More Mom®, I’m all about…….more being invited to a dinner party! While I love to entertain more than the average bear, I must admit, sometimes, it’s a real treat to be a guest in a friend’s home. Life often gets so crazy busy that it can be hugely complicated to host friends for cocktails and appetizers, much less a sit down dinner. This weekend we had the pleasure of being invited to a dinner party with good friends that we met when all of our 12th graders were in Kindergarten. Talk about a trip down memory lane……
Because more of everything is always better, I hate to turn up on someone’s door step empty handed. I insisted on bringing an appetizer, regardless of the fact that my Amanda strongly suggested that maybe not everybody wants my food (WHAT?!?). Undeterred, I decided that because my hosts love Mexican food, I would bring a Mexican dish (besides it was Siete de Mayo). 
One of my favorite hostess gifts, if I’m bringing a dish to share, is a serving piece for my appetizer, side or dessert. I love the treasure hunt for the perfect piece for my hosts, the occasion and the recipe. In this case, I was making a homemade dip served with tasty tortilla chips. I found a great green baking dish with a lovely scalloped edge for the dip, and a lively patterned bowl for the chips. They made a perfect pair!