Layered Chili, Cheese, and Roasted-Corn Dip

Ingredients

• 8 ounces baked tortilla chips 
• 2 cups basmati long-grain cooked
• 0.1 teaspoon pepper black
• 4.5 ounce chiles green chopped canned
• 32 ounce pinto beans divided rinsed drained canned
• 11 ounce no-salt-added whole-kernel corn drained canned
• 8 ounce block cream cheese fat-free
• 0.5 cup cilantro leaves fresh minced
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon hot sauce 
• 1 cup bottled salsa 
• 2 ounces sharp cheddar cheese shredded reduced-fat

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Combine 2 cups beans, cumin, hot sauce, black pepper, and cream cheese in a food processor; process until smooth.
3. Place bean mixture in a medium bowl; stir in remaining beans. Set aside.
4. Place a medium nonstick skillet coated with cooking spray over medium-high heat.
5. Add corn and garlic, and saut for 3 minutes or until lightly browned.
6. Remove from heat, and stir in rice, cilantro, and chiles.
7. Spread half of the bean mixture in the bottom of a shallow 2-quart baking dish coated with cooking spray.
8. Spread half of salsa over bean mixture.
9. Spread rice mixture over salsa. Top with the remaining salsa and bean mixture, and sprinkle with the cheese. Cover and bake at 375 for 30 minutes or until thoroughly heated.
10. Serve with chips.