Warm Spicy Black Bean Dip, Guacamole & Tequila Olives

Submitted by SarasotaCook

"Not your average Layered Mexican Dip. A friend made this for our Super Bowl party and I really enjoyed it because it was different. Chipotle spiced black beans, sauteed with garlic and onions lightly mashed and topped with pepperjack cheese and then a cool sour cream, cilantro, lime guacamole. Garnished with tequilla olives. I just made this for lunch with friends and it was great again. I had to give the recipe a try myself. Adjust your chipotles and chili powder according to your heat tolerance. Just serve with tortilla chips and enjoy."

 

• Ready In: 50mins
• Ingredients: 24
• Yields: 5 cups dip
• Serves: 8-12

ingredients

• Bean Layer

• 2 (15 ounce) cans black beans, drained (not rinsed)
• 2 chipotle chiles in adobo, diced fine (more or less according to taste)
• 1 medium onion, diced fine
• 1 tablespoon minced garlic
• 3 tablespoons salsa (I prefer a salsa that IS NOT chunky)
• 1 tablespoon tequila
• 1 tablespoon cumin
• 1 teaspoon chili powder (more or less to taste)
• 2 teaspoons olive oil to saute the onion and garlic
• salt
• pepper

• Cheese

• 1 1⁄2 cups monterey jack pepper cheese, grated

• Sour Cream Guacamole

• 2 large avocados, diced and a light mash (or 3 small)
• 3 tablespoons sour cream (no low fat)
• 1⁄2 teaspoon chipotle chile in adobo (just the sauce)
• 1 tablespoon lime juice
• 1⁄2 teaspoon minced garlic
• 1 1⁄2 tablespoons fresh cilantro, diced fine
• salt
• pepper

• Olives

• 1 cup black olives, sliced
• 2 teaspoons grated onions
• 1 tablespoon tequila
• 1⁄2 teaspoon olive oil

directions

1. Guacamole -- In a small bowl, mix the avocado (please feel free to mash it to the consistency you like best. It works well to use a potato masher or just a fork). Then add in the sour cream, lime juice, cilantro, garlic, chipotle sauce, salt and pepper to taste - cover very well. One piece of plastic wrap, pressed right on top of the guacamole, then another covering the bowl. So no air gets inches Refrigerate, 30-1 hr until chilled.
2. Olives -- In a small saute pan, add the onion, olive oil and olives and cook just 1-2 minutes on medium heat until well combined and the onions soften a little. It won't take any time. Then add in the tequila (remember, when adding alcohol, remove from the stove or direct heat). Cook just a few seconds until the alcohol is reduced. Remove from the heat and transfer to a small cup or bowl. Save that pan - just wipe clean, we will use that to cook the beans.
3. Beans -- In that same sauce pan on medium high heat, add the olive oil, garlic and onion and saute until tender. This should take approximately 5-7 minutes. Add in the beans and cook 2-3 minutes and then mash. I like to use my fork or a potato masher, I don't like to puree them because they get "mushy", but just mash them up good. Once lightly mashed, add in the salsa, cumin, chili powder, chipotles, tequilla and taste if any salt and pepper is needed. Cook 10 minutes until the beans are soft. I would suggested mashing one more time to give the beans a great consistency and to blend all the flavors.
4. Note: you can adjust the amount of chipotles and chili powder according to your tastes. More or less depending on how hot you like it.
5. Layer -- In a small casserole dish, add the bean mixture and top with the cheese. Microwave for just 1-2 minutes on medium high until melted. This can also be done in a 350 oven. Once the cheese is melted, remove and let it set just a minute. Top with the guacamole. Then put your olives in the micro wave for just 30 seconds to warm up, and then top in the center of your dip. Garnish with a nice slice of lime and a couple if the chips and enjoy.
6. Just a nice version of the typical Mexican Dip. Thx Julie for a great recipe!