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Black Bean Dip |
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Serves: 4
Print this Recipe
(Antojito de Frijoles Negro)
Category: Chips, Dips, and Nachos
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.
2 cups cooked Basic Pot Beans with black beans
1/2 cup minced white onions
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 jarred pickled jalapeño peppers (en escabeche), finely chopped
1 teaspoon jalapeño peppers juice from the jar
1/2 teaspoon ground cumin
1/4 cup sour cream
2 green onions, including 2-inches of green part, finely chopped
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. Serve hot with chips.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Black Bean Dip comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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