Smoky Black Bean Layer Dip
Chipotle-Black Bean DipFor an easy, crowd-pleasing appetizer, we say, layer on the flavor! This easy, cheesy black bean layer dip features plump and tender GOYA® Black Beans topped with luscious sour cream, a hint of smoky chipotle chiles, vibrant Pico de Gallo and a dusting of shredded cheese. Bake until bubbly, and serve with chips. Delicious!
Prep time: 10 min.
Total time: 45 min.
2 pkgs. (8 oz. each) cream cheese, at room temperature
1 chipotle chile, finely chopped, plus 1 tbsp. adobo sauce from one can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
2 cans (15.5 oz. each) GOYA® Black Beans, drained and rinsed
2 cups sour cream
1 jar (17.6 oz.) GOYA® Pico de Gallo, drained
¼ cup chopped fresh cilantro
2 cups shredded Monterey Jack cheese (about 8 oz.)
|1.||Heat oven to 350°F. In medium bowl, stir together cream cheese, chipotle chile and adobo sauce until combined. Using rubber spatula, evenly spread cream cheese mixture on bottom of 9”x13” baking dish.|
|2.||Top cream cheese with black bean; using spatula, spread in even layer. Next, dollop sour cream over black beans, spreading evenly to coat. Evenly spread drained Pico de Gallo over sour cream; sprinkle with cilantro. Then, cover completely with shredded cheese.|
|3.||Bake until cheese is melted and dip is hot; 25-30 minutes. Serve warm with tortilla chips.|