Prep 15 mins
Cook 30 mins
This is a basic black bean dip, enjoyed by my children and their friends. In my house, the simpler the recipe, the more the children are bound to try and enjoy it. The "chunky stuff" in a dish tends to not go over well. To add more of a kick to it for adults, you can add cayenne pepper, chopped fresh tomato, chopped avocado, and/or chopped red pepper. Serving size is based on this being an appetizer.
- 2 (15 ounce) cans black beans (with juice)
- 1⁄2 onion, finely diced
- 5 cloves garlic, minced
- 3 tablespoons olive oil
- 1⁄4 teaspoon ground cumin
- salt and pepper, to taste
- 4 ounces cream cheese
- 4 ounces shredded cheese (I prefer "Mexican combination")
- sour cream, to garnish
- tortilla chips, to serve with
- Over low heat, saute onion and garlic in olive oil.
- Add cumin, salt and pepper.
- Don't let brown.
- When translucent add both cans of black beans, with juice.
- Turn heat up a bit and using a"masher", stir and mash bean mix.
- When heated throughout, add cream cheese.
- Continue mashing and mixing.
- Add shredded cheese.
- Mash and stir mixture often, until desired texture is reached and beans are soft& bubbling hot.
- Transfer dip to serving dish and add a dollup of sour cream to garnish.
- Serve warm, with tortilla chips.