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Roasted Chipotle Garlic Dip
1 × $4.49
Hot Kidney Bean And Chipotle Dip
Our Roasted Chipotle Garlic Dip Mix also makes a delicious Hot Kidney Bean Dip, or a great filling for Tacos and Quesadillas.
TOUT CE QU'IL FAUT
- 8 large flour tortillas
- 2 cup drained and rinsed kidney beans
- 8 grape tomatoes, chopped
- 4 tbsp (60 ml) chopped green pepper
- ½ cup (120 ml) corn kernels
- 2/3 cup (160 ml) shredded sharp Cheddar cheese
- 2/3 cup (160 ml) shredded Monterey Jack cheese
- 2 tbsp (30 ml) olive oil *
TOUT CE QU'ON FAIT
1
To prepare the tortilla chips, preheat the oven to 400 F (200 C). Brush the tortillas on both sides with the olive oil (or Bread Dipping Oil) and cut them into 8 wedges. Place in a single layer on a baking sheet and bake until crisp, about 10 minutes. Set aside.
2
Lower the oven temperature to 375 F (190 C).
3
Set aside 1/2 cup (120 ml) of kidney beans. Place the rest of the kidney beans in a small saucepan along with 6 tbsp (90 ml) of water and the CHIPOTLE & GARLIC BAKED DIP MIX, heat on medium, stirring and mashing the beans until thickened, about 5 minutes.
4
Transfer the bean mixture into a bowl and mix in the tomatoes, green pepper and corn. Blend in half of the cheeses.
5
Fill the baker with the bean mixture and sprinkle the remaining cheese on top. Bake for 20 to 25 minutes until bubbling hot.
6
*Try replacing the olive oil with any of the Gourmet du Village Bread Dipping Oils.
CategoryAppetisers
Ingredients
TOUT CE QU'IL FAUT
- 8 large flour tortillas
- 2 cup drained and rinsed kidney beans
- 8 grape tomatoes, chopped
- 4 tbsp (60 ml) chopped green pepper
- ½ cup (120 ml) corn kernels
- 2/3 cup (160 ml) shredded sharp Cheddar cheese
- 2/3 cup (160 ml) shredded Monterey Jack cheese
- 2 tbsp (30 ml) olive oil *
Directions
TOUT CE QU'ON FAIT
1
To prepare the tortilla chips, preheat the oven to 400 F (200 C). Brush the tortillas on both sides with the olive oil (or Bread Dipping Oil) and cut them into 8 wedges. Place in a single layer on a baking sheet and bake until crisp, about 10 minutes. Set aside.
2
Lower the oven temperature to 375 F (190 C).
3
Set aside 1/2 cup (120 ml) of kidney beans. Place the rest of the kidney beans in a small saucepan along with 6 tbsp (90 ml) of water and the CHIPOTLE & GARLIC BAKED DIP MIX, heat on medium, stirring and mashing the beans until thickened, about 5 minutes.
4
Transfer the bean mixture into a bowl and mix in the tomatoes, green pepper and corn. Blend in half of the cheeses.
5
Fill the baker with the bean mixture and sprinkle the remaining cheese on top. Bake for 20 to 25 minutes until bubbling hot.
6
*Try replacing the olive oil with any of the Gourmet du Village Bread Dipping Oils.