Cheesy Black Bean Dip

A delicious dip for tortilla chips, pita or bagel chips or fresh vegetables. From the California Milk Advisory Board.

• Ready In: 35 mins
• Serves: 17

Ingredients

• 2  tablespoons  vegetable oil
• 1  cup  diced  white onion
• 1  tablespoon  finely chopped garlic
• 1 -2  tablespoon  canned diced  jalapeno pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1⁄2 cups mozzarella cheese or 1 1⁄2 cups  oaxaca cheese, shredded
• 1⁄2 cup sour cream
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon cayenne
•  salt, to taste
•  fresh ground black pepper, to taste
• 1⁄2 cup  crumbled Cotija cheese or 1⁄2 cup feta cheese

Directions

1. In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
2. Add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
3. Remove from heat; stir in shredded mozzarella or Oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
4. Season with salt and pepper to taste.
5. Transfer to a serving dish and sprinkle Cotija or feta on top. Serve warm or at room temperature with chips and/or vegetables.
6. Leftover dip can be refrigerated and reheated in a microwave.