Source: dLife

Chipotle chilies in a black bean dip served with lime tortilla chips.

Servings

Chipotle Black Bean Dip
4 oz Peppers, chipotle , dried, 2 large
1 cup Salsa, thick & chunky, mild
0.5 cup Dip, bean, hot, with jalapeno peppers
2 tbsp fresh cilantro , chopped
4 oz Cheese, colby & monterey jack, shredded
2 fresh green onions , chopped

Lime Tortilla Chips
0.5 tsp lime peel zest
1 pinch salt
2 tbsp fresh lime juice
2 tsp olive oil
2 tsp honey
4 Tortilla, flour

Chipotle Black Bean Dip
1 Heat oven to 350 degrees F.
2 Cover chilies with boiling water, let stand 10 minutes. Drain chilies and remove seeds. Chop chilies.
3 Mix chilies, salsa and bean dip and stir in cilantro. Spoon into shallow 1 quart ovenproof serving dish. Sprinkle with cheese.
4 Bake 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Serve with tortilla chips.
Lime Tortilla Chips
1 Heat oven to 350 degrees F.
2 Spray large cookie sheet with cooking spray. Mix all ingredients except tortillas.
3 Brush lime mixture on both sides of each tortilla. Cut each tortilla into 12 wedges.
4 Place in single layer on cookie sheet. Bake 8 to 10 minutes or until crisp and light golden brown. Cool. Store in airtight container at room temperature.

If making dip ahead, cover and refrigerate up to 24 hours.