I’ve had this recipe cut out from an issue of Fine Cooking’s December, 2006 issue since it was first published. I have copies at home and in Wyoming. It’s such a great dip for a party, to bring to a pot luck, or even as a meal (that’s what we had last night). It freezes great too. Even though I’m not a big watcher of the Super Bowl, I thought it would be fun for Jim and the kids to have some Super Bowl-type foods to eat while watching the commercials, woops, I meant game, so I divided the recipe into two smaller casserole dishes and saved one to re-heat tomorrow night.
Warm Black Bean & Chipotle Dip
Recipe from Fine Cooking, December 1, 2006 issue
Serves 10 to 12
This is a great party dip that can be fully assembled up to 2 days ahead. Keep covered and refrigerated until ready to bake.
2 tablespoons extra-virgin olive oil; more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt; more as needed
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 tablespoon chili powder
2 15-1/2 ounce cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 tablespoon), plus 3 tablespoons adobo sauce
3 tablespoons cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated Monterey Jack cheese
1-1/2 cups (6 oz.) grated sharp cheddar cheese
¾ cup chopped fresh cilantro
Freshly ground black pepper
Tortilla chips for serving
Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. (Note I made to smaller dips in two baking dishes.) Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.
Heat the oil in a large (12-inch) skillet over medium high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and ¾ cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with salt and pepper.
Transfer to the prepared baking dish (I used two smaller baking dishes) and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.
nutrition information (per serving):
Size : based on twelve servings; Calories (kcal): 230; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 6; Protein (g): 12; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 19; Polyunsaturated Fat (g): 0.5; Sodium (mg): 510; Cholesterol (mg): 30; Fiber (g): 4;