Cheesy Black Bean Dip |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-3/4 cups | |||||||||
| INGREDIENTS: | ||
| 2 tablespoons vegetable oil | 1 cup diced white onion | 1 tablespoon finely chopped garlic |
| 1 or 2 tablespoons canned diced jalapeno peppers (adjust to taste) | 1 (15-ounce) can black beans, rinsed and drained | 1-1/2 cup (6 ounces) shredded mozzarella or Montery Jack cheese |
| 1/2 cup sour cream | 1/2 teaspoon ground cumin | 1/4 teaspoon cayenne pepper |
| salt and freshly ground black pepper to taste | 1/2 cup (2 ounces) crumbled cotija cheese (or substitute crumbled cow's milk feta) | tortilla, pita or bagel chips or cut up vegetables or sugar snap peas |
| 1 | In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 5 minutes. Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2 to 3 minutes. |
| 2 | Remove from heat and stir in Mozzarella cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted. Season with salt and black pepper to taste. |
| 3 | Transfer to a serving dish and sprinkle cotija cheese on top. Serve warm or at room temperature with chips and/or vegetables. |