Smoky Black Bean Layer Dip

<h2 class="subheader">Chipotle-Black Bean Dip</h2> For an easy, crowd-pleasing appetizer, we say, layer on the flavor! This easy, cheesy black bean layer dip features plump and tender GOYA® <a title="Black Beans" href="https://www.goya.com/en/products/black-beans-can/">Black Beans</a> 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!

Total Time

45m

Prep Time:10m

Yields:20 Servings

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Ingredients

2 pkgs.
(8 oz. each)

cream cheese, at room temperature

chipotle chile, finely chopped, plus 1 tbsp. adobo sauce from one can (7 oz.) GOYA® GOYA® Chipotle Peppers in Adobo Sauce

2 cans
(15.5 oz. each)

GOYA® Black Beans

2 cups

sour cream

1 jar
(17.6 oz.)

GOYA® Salsa Pico de Gallo – Mild , drained

¼ cup

chopped fresh cilantro

2 cups

shredded Monterey Jack cheese (about 8 oz.)

Directions

Kitchen View

Step 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.

Step 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.

Step 3

Bake until cheese is melted and dip is hot; 25-30 minutes. Serve warm with tortilla chips.