Black Bean Dip from Marge Poore
Antojito de Frijoles NegroEnjoying 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.
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.