Hot Black Bean-Chipotle Dip
This simple dip is a real crowd pleaser and very easy to whip together if you use canned beans. I play around with what cheese I top it with, but Monterey Jack or Pepper Jack have a good melt-factor so I prefer those. To roast the garlic, cut a bulb in half, put it on a piece of tin foil large enough to wrap it in and drizzle with olive oil. Wrap the garlic in the foil and seal tightly. Roast on 375 for about 45 minute or until it feels very tender and you can squeeze out the flesh easily.
Black Bean-Chipotle Dip
4 cups cooked black beans (canned and rinsed or freshly-cooked)
Half a head of roasted garlic
1 1/4 teaspoons salt
1 1/4 teaspoon chipotle chile powder
1/4 teaspoon cumin powder
2 tablespoons lime juice
1/4 cup canola oil
1/2 cup pepper jack cheese (optional)
1/2 cup diced tomatoes
1/2 cup thinly sliced scallion, white and green parts
Preheat oven to 375. Puree all ingredients in a food processor and adjust lime and salt to taste. Transfer to an oven safe dish. Top with cheese and cover with tin foil, making sure the foil doesn't touch the cheese. Heat for about 15-20 minutes until its hot and the cheese is melted. Uncover and serve warm with chips.