Mexican food tops all others, in my book at least. Iâ€™d eat this black bean dip everyday if I could. Itâ€™s light but has just enough cheese to make it creamy and filling. Enjoy with tortilla chips. Itâ€™s a crowd pleaser!
Black Bean Dip
Keywords: black beans Monterrey jack
- 15-19 oz canned black beans, drained and rinsed
- Â¼ to Â½ cup chopped onion
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Â½ cup canned diced tomatoes
- 1/3 cup salsa, generous
- Â½ teaspoon cumin
- Â½ teaspoon chili powder
- 1/4 cup shredded Monterey Jack Cheese
Mash the beans until broken down but still chunky. SautÃ© 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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