WARM SEVEN LAYER BEAN DIP

By JoyceW-2

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 1 (15 ounce) can navy or great Northern beans, drained, rinsed
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 tablespoon minced chipotle chiles in adobo sauce
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 teaspoon salt
• 1 1/2 cups shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can black beans, drained, rinsed
• 1 large tomato, chopped.
• 3/4 cup frozen corn, thawed
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Details

Servings 12

Preparation

Step 1

Heat oil in large skillet over medium-high heat until hot. Cook onions and garlic 8 minutes or until soft, stirring occasionally. Stir in navy beans, diced tomatoes, chiles, vinegar and salt; cook 3 to 4 minutes or until heated through. Place in food processor; pulse until coarsely chopped.

Heat oven to 350° F. Combine Monterey Jack cheese and cream cheese in medium bowl; spread over bottom of 13x9 inch glass or ceramic baking dish. Layer with black beans, chopped tomato, navy bean mixture, corn and cheddar cheese.

Bake 20 minutes or until cheese is melted and mixture is hot; sprinkle with cilantro. Serve with tortilla chips