Chipotle and Cheese Bean Dip

Roughly chop 1/2 an onion and peel 3 garlic cloves. Saute the onion and whole garlic cloves in a dollop of oil over medium heat. Cook until the onion is just starting to brown, 5-7 minutes.

Drain and rinse 1 can of pinto beans.

Add beans to the onion mixture, along with 3 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, 1/2 teaspoon salt, freshly ground black pepper, and 1/2 cup of water. Bring mixture to a simmer and cook for a couple minutes.

Add mixture to a blender or food processor and combine well.

Add bean puree to an oven-safe baking dish, along with 4 oz. cream cheese, 1 cup shredded Monterey Jack cheese, and 1/2 cup salsa.

Bake in the oven at 350F for 20-25 minutes. Halfway through the baking period give the dip a good stir as all the cheese will be melted by then.

After baking, take a final taste for seasoning as beans are hypersensitive to salt level. I added another 1/4 teaspoon of salt before serving.

If you want a final layer of cheese, sprinkle cheese on top and bake for an additional 30-60 seconds.

Optional garnishes includes diced tomatoes and finely chopped cilantro.

Serve immediately with tortilla chips and store leftovers in an airtight container in the fridge.