Creamy Chipotle Bean Dip

This dip gets a creamy texture thanks to the Alouette cheese. Puree in a food processor to make it light and fluffy. Serve with tortilla chips.

2 (15-oz.) cans refried beans

1 (6.5-oz.) container Alouette Caramelized Onion Soft Spreadable Cheese

3 tablespoons lime juice

1 to 2 tablespoons minced chipotle peppers in adobo sauce

Roasted, salted pumpkin seeds, lightly crushed (optional topper)

Puree beans, cheese lime juice  and chipotle peppers in a food processor  for several minutes or until very creamy, scraping down the sides as needed. Season with garlic salt, then transfer to a covered container. May be prepared 2 days ahead and stored in the refrigerator. To serve, transfer to a decorative bowl and top with pumpkin seeds, if you like. Serve with tortilla chips.

Recipe tip:

For extra flavor without extra heat, use less chipotle peppers and more of the adobo sauce from the can.