Snack
Bean and Chipotle Dip
A creamy and smoky bean dip with chipotle, served inside a baked, cheesy bread bol. Perfect for sharing with crunchy Ranchitas Excitante chips.
25 min
Time
Easy
Difficulty
6
Servings
- 1 cup cooked and drained beans
- 1/2 cup Mexican crema or sour cream
- 1/2 cup cream cheese at room temperature
- 1-2 chipotle peppers in adobo, finely chopped
- 1 tablespoon adobo sauce from chipotle can
- 1/2 cup shredded cheese
- Salt to taste
- 1 round rustic bread loaf
- 1/2 cup shredded cheese for topping
- Chopped chives to taste
- 1 bag of Ranchitas Excitante chips for serving
- Step: Preheat the oven to 200 °C (400 °F).
- Step: Blend or process the beans with the crema and cream cheese until smooth and creamy.
- Step: Transfer the mixture to a small skillet or saucepan. Add the chopped chipotle peppers and adobo sauce. Cook over medium-low heat for 5 minutes, stirring constantly, until hot.
- Step: Stir in the shredded cheese and mix until melted and the dip is thick and creamy. Adjust salt to taste.
- Step: Cut the top off the round bread loaf and carefully remove some of the inner bread to create a hollow bol.
- Step: Fill the bread bol with the hot dip, sprinkle the remaining shredded cheese on top, and bake for 8 to 10 minutes until the cheese is melted and golden.
- Step: Remove from the oven, finish with chopped chives, and serve immediately with Ranchitas Excitante chips for dipping.
The secret is in
