If you need a party dip, this is a great go-to for any occasion. The chipotles give it just the right amount of kick. Serve it with blue corn chips, and all colors of bell peppers.
2-3 small chipotle chilis in adobo sauce
1/2 c or more fresh cilantro
1 c low fat mayonnaise
1/2 c low fat sour cream
1/3 cup shredded pepper cheese
1/2 c black beans, drained and rinsed
1 t fresh lime juice
1/4 t salt
Put all of the ingredients in a food processor and blend to desired consistency. I like it a little chunky, but you can process it longer for a bit of a smoother dip. I also like to make a double batch so I can use all of the black beans & more of the chipotles. Give it a try!
The original recipe calls for dicing these ingredients, using regular mayo and sour cream, and uses Monterey Jack (not Pepper Jack). In addition, rather than dropping them into the food processor and pressing "go," it calls for slicing and dicing. Either way is good, but my way is much easier! The original recipe is from the Junior League's Grand Temptations cookbook, a fantastic mix of top-notch recipes from throughout West Michigan. If you'd like one, you can get an order form or find a MI store that carries it, here.