Mexican food tops all others, in my book at least. I’d eat this black bean dip everyday if I could. It’s light but has just enough cheese to make it creamy and filling. Enjoy with tortilla chips. It’s a crowd pleaser!
Black Bean Dip
Keywords: black beans Monterrey jack
- 15-19 oz canned black beans, drained and rinsed
- ¼ to ½ cup chopped onion
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- ½ cup canned diced tomatoes
- 1/3 cup salsa, generous
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1/4 cup shredded Monterey Jack Cheese
Mash the beans until broken down but still chunky. Sauté the onion and garlic in olive oil over medium heat until tender. Add beans, tomatoes, salsa, cumin, and chili powder.
Cook for 5 minutes until thickened, stirring constantly. Remove from heat. Add lime juice and cheese. Stir until evenly distributed.
Serve warm or at room temperature.
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