2 dried chipotle chiles
2 (15.5-or 15-oz.) cans pinto beans, drained, rinsed
1/2 tsp. liquid smoke, if desired
1 large garlic clove, minced
2 tablespoons chopped fresh cilantro
1/2 each of green, yellow and red bell pepper
2 Italian plum tomatoes, chopped
4 oz. (1 cup) shreddded Mexican cheese blend

1. Heat oven to 375. Place chiles in small bowl; cover with boiling water. Remove and discard seeds from chiles; coarsely chop chiles.

2. Drain chiles, reserving 3 tablespoons of cooking water. Remove and discard seeds from chiles; chop chiles.

3. In food processor bowl with metal blade or blender container, combine beans, chiles, reserved 3 tablespoons soaking water, liquid smoke and garlic; process on high speed until well combines. Stir in cilantro. Place mixture in ungreased shallow 9-inch glass pie pan. Cover with foil.

4. Bake at 375 F. for 15 to 20 minuts or until mixture is thoroughly heated.

5. Meanwhile, cut bell peppers with cactus-coyote-and moon-shaped cookie cutters. Set aside.

6. Uncover dip; sprinkle with tomatoes and cheese. Bake an additional 2 to 3 minutes or until cheese is melted.

7. To serve, garnish top of dip with bell pepper cutouts. Serve with tortilla chips.