Bienvenidos, amigos y amigas, to a fiesta of flavors that will transport you straight to the vibrant streets of Mexico! Prepare to embark on a culinary adventure as we unravel the sensational Black Bean Dip.
Black beans are blended with fresh garlic, jalapeno, and cheese, then topped with a little more cheese and accessorized with fresh chives right from your patio garden.
This dip will always be a party favorite and is easy to assemble in your food processor and can be made ahead of time and cooks quickly. If you are looking to turn this into a vegan dip, simply skip the dairy products and sub in vegan sour cream or cream cheese.
Black Bean Dip RecipeCourse: SidesCuisine: MexicanDifficulty: Easy
Black Bean Dip By the Gardenuity Team
2 cans black beans, rinsed and drained
1 can mild green chilis
4 oz of cream cheese
1/2 cup sour cream
1 fresh jalapeno chopped
2 garlic cloves
1 tsp ground cumin
1 tsp chili powder
1/4 cup crumbled queso fresco
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1 cup chopped tomato
1/4 cup chopped red onion
- Preheat oven to 350F
- In a food processor, add black beans, cream cheese, green chilis and sour cream. Pulse. Add jalapeno, garlic, cumin, onion, chili powder, and queso fresco and blend until smooth.
- Pour into an oven safe skillet and top with pepper jack, diced tomato, and cheddar cheese. Bake 15 minutes.
- Garnish with chives and fresh jalapenos.
- Serve warm with baked tortilla chips.