15 November, 2011

Chipotle Raspberry Black Bean Dip

One cannot think well, love well, sleep well, if one has not dined well.

VIRGINIA WOOLF

Monday has come and gone. Hooray! I don’t know about you guys, but Mondays are usually pretty crazy for me. I work at a bank, and especially after a holiday weekend, we are slammed. On a better note, I am so excited because this girl is coming to OKC today!

Taylor is one of my best girlfriends from high school. She is a real go getter and has had some major career accomplishments. Long story short, she started in Denver at her company’s headquarters. Since then she was transferred to Wichita, Oklahoma City, and now Houston to work as a district wholesale rep.

Taylor’s Houston transfer was super recent and I was happy/sad for her (happy that she got a promotion and sad because she was moving away). She did manage to hold on to her OKC partners, so I still get to see her twice a month! I guess I can’t complain. It’s going to be a great Tuesday.

Now that I am on my third day blogging, I figured that I better start posting about my blog’s focus, so on to my dip spin (not spinach dip).

There was one dip from Manhattan, KS that stood out above all the rest, So Long Saloon Raspberry Black Bean Dip! I loved it so much that I recreated it for my wedding.

Source: Uploaded by user via Abby on Pinterest

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Pretty sure I am drooling just thinking about it. The spicy, sweet combination is amaze balls!!!!

Chipotle Raspberry Black Bean Dip

Ingredients:

1 package cream cheese

1 can black beans

1 onion

1/2 bottle Bronco Bob’s Raspberry Chipotle Sauce (you can also use Archer Farms Chipotle Raspberry Grilling Sauce sold at Target or any similar sauce)

1 cup shredded pepper jack cheese

Directions:

1. Preheat oven to 375 degrees

2. Dice onion and sauté in skillet until onion is caramelized