Tex-Mex Black Bean Dip
A delicious black bean and pepper Jack cheese dip with the traditional flavors of the southwest.
1 (15-ounce) can black beans, drained
1/2 cup thick and chunky salsa
1/2 teaspoon ground cumin
1 cup (4-ounces) shredded pepper Jack cheese
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Optional garnish: additional shredded pepper Jack cheese
Corn or tortilla chips for accompaniment
- Mash 1/4 of the black beans in a small saucepan, and stir in salsa, ground cumin, and remaining whole beans. Bring mixture to a simmer over medium heat, and cook for 3 minutes, stirring frequently. Stir in shredded cheese, chopped fresh cilantro, and fresh lime juice, and cook mixture over medium heat until cheese melts, stirring frequently.
- Transfer bean dip to a serving bowl, and garnish with additional shredded cheese if desired.
- Serve bean dip warm or at room temperature with corn or tortilla chips.
Makes 3 1/2 cups.
Recipe provided courtesy of the American Dairy Association.