Chipotle Raspberry Black Bean Dip

• 1 cup Cooked Black Beans
• 1 cup Raspberry Preserves
• 2 whole Chipotle Peppers In Adobo Sauce, Chopped
• 1 teaspoon Adobo Sauce From Can Of Chipotle Peppers
• 2 Tablespoons Apple Cider Vinegar
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• Salt And Pepper, to taste
• 1 teaspoon Extra Virgin Olive Oil
• 1/4 cups Finely Chopped Yellow Onion
• 3 Tablespoons Cream Cheese
• 1 ounce, weight Monterey Jack Cheese

1. If not already heated, warm beans in a small saucepan.
2. Keep warm until ready to serve.
3. In a small bowl, mix together raspberry preserves, chopped chipotle peppers, adobo sauce, apple cider vinegar, onion powder, and garlic powder.
4. Taste and add salt and pepper if desired.
5. Set aside.
6. In a small pan, heat olive oil over medium heat.
7. Add onions and saute 2-3 minutes until translucent.
8. Turn heat to low and add cream cheese and Monterey Jack, stirring constantly until completely melted.
9. In a bowl, layer beans, cheese mixture, and top with raspberry chipotle sauce.
10. Serve immediately!
11. This dip can probably be made in advance and warmed in the oven.
12. I have not tested this method though and thus cannot vouch for the results.
13. Just be sure to store it in an oven safe container if you plan to do this!

black beans, raspberry preserves, peppers, adobo sauce, apple cider vinegar, onion powder, garlic, salt, olive oil, yellow onion, cream cheese, weight monterey

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chipotle-raspberry-black-bean-dip/ (may not work)