Chipotle Corn and Black Beans Hot Dip

• 1 Tbsp. butter
• 1 medium onion, chopped into small cubes
• 2 chipotle peppers in adobo sauce, chopped plus 1 Tbsp. of the adobo
• 1 tsp. ground cumin
• 1 pkg. (16 oz.) thawed frozen corn
• 1 can (15 oz.) black beans, drained, rinsed
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup KRAFT Real Mayo Mayonnaise
• 4 oz. of KRAFT Queso Quesadilla Cheese, divided

1. Heat oven to 400F.
2. In a large skillet, melt the butter over medium heat.
3. Add onion and cook for 5 minutes, stirring occasionally.
4. Add the chipotles, adobo and cumin.
5. Season to taste and mix.
6. Add the thawed corn and cook for 5 minutes.
7. Add the beans.
8. Stir and cook 2 minutes more.
9. Turn off the heat; add the cream cheese, mayonnaise and half the Queso Quesadilla.
10. Stir to mix, taste and adjust the seasoning if necessary.
11. Place in a dish that can go in the oven, 10" x 6", sprinkle with the remaining Queso Quesadilla.
12. Bake for 20 minutes until bubbling and golden on top.
13. Serve hot or warm.

butter, onion, peppers, ground cumin, corn, black beans, philadelphia cream cheese, mayonnaise, quesadilla cheese

Taken from www.kraftrecipes.com/recipes/chipotle-corn-black-beans-hot-dip-171180.aspx (may not work)