This recipes is rooted at a little gourmet foods and cookware shop I worked at while in high school. I recreated a version of the dish with Eli’s mom’s raspberry preserves. Big hit. And Eli, gonna need more of those preserves pal.
1 large red onion, diced
2 cans organic black beans, drained and rinsed.
8 oz block of cream cheese, sliced thin
12 oz jar of chipotle salsa
6 oz Eli’s mom’s raspberry preserves or other extremely high quality preserves
2-3 Cups shredded pepper-jack cheese
Layer in a 9 x 13 baking dish: onion, beans, and cream cheese. Pop the cream cheese in the freezer for a few hours to make it easier to slice.
Mix up the raspberry chipotle salsa in a separate bowl: If you can’t find a pre-made chipotle salsa that you like, a salsa can be made from a 12 oz jar of a salsa you like. Simply add 3 diced chipotle peppers (seeds removed!) and a tsp of the adobo sauce chipotle peppers are packed in. Whisk the preserves into the salsa.
Pour the raspberry chipotle salsa mixture over the cream cheese layer. Top with shredded pepper jack cheese. You’ll need at least 2 Cups of pepper jack to cover the dip. Do not use over 3 Cups of pepper jack as it will over power the other flavors.
Bake at 375 F for 20 minutes until bubbly. Serve hot with blue corn tortilla chips.
This dip can be assembled ahead of time and frozen for up to 3 weeks. Just heat and serve!