Saturday, January 11, 2014

Smoky Bean Dip

I found this recipe in my Pillsbury cook book, this cook book is packed with great appetizer recipes!
I love that this Mexican dip has a smoky flare to it, NUM!!!
So simple too!

What you need is:
2 Chipotle Chilies
2 Cans pinto beans, drained and rinsed
1/8 Teaspoon liquid smoke
1 Clove of garlic, minced
2 Tablespoons chopped cilantro
1/2 of a red, green and yellow bell pepper
2 Tomatoes, chopped
4 oz Shredded Mexi cheese

How to make this:
Pre Heat your oven to 375
In a food processor mix chilies, beans, liquid smoke and garlic
Once that is well mixed stir in the cilantro
Place in an ungreased shallow 9 inch glass pie pan, cover with tin foil
Bake for 20 minutes
Ok they want you to cut the bell peppers into a shape of a cactus, a coyote and a moon shape
YA right!  Good luck with that
So what I suggest doing in chopping the peppers and adding them along with your chopped tomatoes and shredded cheese to the top of your bean dip after baking 20 minutes
Place back into the oven for another 3 minutes or once the cheese is melted
Serve with tortilla chips!


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