Black Bean Dip from Marge Poore

Antojito de Frijoles Negro
Enjoying dips and chips with cold drinks is just about the easiest way to spend a convivial afternoon or evening with friends. This cheesy black bean dip is one of the best snacks for the occasion.
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Ingredients

Makes 4 servings

  • 2 cups cooked black beans Basic Pot Beans
  • ½ cup minced white onion
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 2 jarred pickled jalapeño chiles en escabeche, finely chopped
  • 1 teaspoon jalapeño juice from the can
  • ½ teaspoon ground cumin
  • ¼ cup sour cream
  • 2 green onions including 2-inches of green part, finely chopped

Instructions

  • Prepare the beans.
  • Reserve.
  • Preheat the oven to 325°.
  • Drain the beans of most of their liquid, but leave them a bit soupy.
  • Mash half of the beans.
  • Put all of the beans in an ovenproof serving casserole dish.
  • Add the white onion, cheeses, jalapeños, jalapeño juice, and cumin.
  • Mix well.
  • Bake the bean mixture until hot and bubbling, about 15 minutes.
  • Drizzle with sour cream and scatter the green onions on top.

Notes / Tips / Wine Advice:

Serve hot with chips.
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Course Sauce / Snacks
Cuisine Mexican