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For an easy, crowd-pleasing appetizer, we say, layer on the flavor! This easy, cheesy black bean layer dip features plump and tender GOYA® Black Beans topped with luscious sour cream, a hint of smoky chipotle chiles, vibrant Pico de Gallo and a dusting of shredded cheese. Bake until bubbly, and serve with chips. Delicious!
2 pkgs. (8 oz. each)
cream cheese, at room temperature
chipotle chile, finely chopped, plus 1 tbsp. adobo sauce from one can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
2 cans (15.5 oz. each)
GOYA® Black Beans, drained and rinsed
1 jar (17.6 oz.)
GOYA® Salsa Pico de Gallo –Mild, drained
chopped fresh cilantro
shredded Monterey Jack cheese (about 8 oz.)
Heat oven to 350°F. In medium bowl, stir together cream cheese, chipotle chile and adobo sauce until combined. Using rubber spatula, evenly spread cream cheese mixture on bottom of 9”x13” baking dish.
Top cream cheese with black bean; using spatula, spread in even layer. Next, dollop sour cream over black beans, spreading evenly to coat. Evenly spread drained Pico de Gallo over sour cream; sprinkle with cilantro. Then, cover completely with shredded cheese.
Bake until cheese is melted and dip is hot; 25-30 minutes. Serve warm with tortilla chips.
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