Warm Black Bean Dip

By Stina

Ingredients

• 2 tablespoons extra-virgin olive oil + more for baking dish
• 2 medium tomatoes, cored and cut into medium dice
• 2 teaspoons kosher salt, divided use
• 1 large yellow onion, finely diced
• 3 large cloves garlic, minced
• 1 tablespoon chili powder
• 2 (15.5-oz.) cans black beans, rinsed and drained well
• 2 canned chipotles en adobo, minced (about 1 tablespoon), plus 3 tablespoons adobo sauce from can
• 1 to 3 tablespoons cider vinegar
• 1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
• 1-1/2 cups (6 oz.) grated sharp cheddar cheese
• 1-1/2 cups (6 oz.) grated Monterey Jack cheese
• 3/4 cup chopped fresh cilantro
• Freshly ground black pepper
• Tortilla chips for serving

Details

Adapted from oneperfectbite.blogspot.ca

Preparation

Step 1

1) Heat oven to 425 degrees F. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoon salt.
2) Heat oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with reserved 1 teaspoon salt, and cook, stirring, until softened and translucent, about 4 to 6 minutes. Add garlic and chili powder and cook, stirring, for 1 minute. Add half of black beans, chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until liquid reduces by about half, 2 to 3 minutes.
3) Transfer bean mixture to a food processor, add vinegar (I used only 1 tablespoon), and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add rest of beans, tomatoes, corn, half of each of cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.
4) Transfer to baking dish and sprinkle with remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until cheese melts and browns around edges, about 15 minutes (longer if refrigerated). Sprinkle with remaining cilantro and serve with warm tortilla chips for dipping.
Yield: 10 to 12 servings.