Cheesy Black Bean Dip
Description
This is directly from Julie Van Rosendaal and Sue Duncan’s book, ‘Spilling the Beans’ and it’s a brilliant snack or appetizer to have waiting in your fridge. Tastiest if you heat it up before serving, we loved ours with sweet potato chips but I have a breakfast vision involving scrambled eggs and tortilla chips. I have to also imagine it being pretty darn good as an addition to any taco – enjoy!
Ingredients
1 small onion OR 3-5 green onions, chopped
2–4 cloves of garlic, minced
1 can (19 oz/540 mL) black beans, rinsed and drained and partially mushed with a fork
1 small tomato, chopped
1/2 c. salsa
1 T. chili powder AND 1/2 t. cumin
1 c. grated old cheddar
1 T. lime juice
1/4 c. + cilantro, chopped (optional
Instructions
Heat a bit of oil in a large skillet and saute the onion and garlic for a couple of minutes until softened and then add in the beans, tomato, salsa, chili powder and cumin. Cook and stir for a couple more minutes until everything is well combined, heated through, and there’s hardly any liquid left.
Stir in the cheese and lime juice and leave the skillet on the heat until the cheese has melted – stir in the cilantro if you’re using it. Transfer it to a serving bowl and serve it up straight away or allow it to cool and refrigerate it before you wish to warm it up and enjoy it.
- Category: Appetizers, Beans, Dip
