Cooking the navy beans with onion, garlic and sherry vinegar gives this smoky twist on traditional bean dip unmatched flavor. Serve it with tortilla chips. 

 
2 tablespoons vegetable oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 (15-oz.) can navy or great Northern beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes, drained
1 tablespoon minced chipotle chiles in adobo sauce*
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese
1 (8-oz.) pkg. cream cheese, softened
1 (15-oz.) can black beans, drained, rinsed
1 large tomato, chopped
3/4 cup frozen corn, thawed
1 1/2 cups shredded cheddar cheese
1/4 cup chopped fresh cilantro
 
1 Heat oil in large skillet over medium heat until hot. Cook onions and garlic 8 minutes or until soft, stirring occasionally. Stir in navy beans, diced tomatoes, chiles, vinegar and salt; cook 3 to 4 minutes or until heated through. Place in food processor; pulse until coarsely chopped.
 
2 Heat oven to 350°F. Combine Monterey Jack cheese and cream cheese in medium bowl; spread over bottom of 13x9-inch glass or ceramic baking dish. Layer with black beans, chopped tomato, navy bean mixture, corn and cheddar cheese.
 
3 Bake 20 minutes or until cheese is melted and mixture is hot; sprinkle with cilantro. Serve with tortilla chips. 
 
12 (1/4-cup) servings
 
PER SERVING: 280 calories, 18 g total fat (9.5 g saturated fat), 13 g protein, 18 g carbohydrate, 50 mg cholesterol, 545 mg sodium, 6 g fiber
 
TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.