Black Bean Dip
Served warm, this medley of beans, melted cheese and typical Mexican food ingredients makes the perfect dip for tortilla chips.
Servings 8
Calories 217kcal
Ingredients
Bean Mixture
- 1 can black beans drained (19 oz. / 540 mL)
- 1 can kidney beans drained (19 oz. / 540 mL)
- ½ cup white onion finely chopped
- ¾ cup tomato salsa
- 3 tbsp jalapeno pepper finely chopped
- 3 tbsp cilantro chopped
- 1 tsp white vinegar
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic salt
Topping
- 2 cups Monterey Jack or medium Cheddar cheese grated
- 1 tsp chili powder
Instructions
- In a large mixing bowl, mash the kidney beans.
- Mix in the remaining bean mixture ingredients and spread evenly in a large, greased pie plate or shallow casserole dish.
- Cover with the cheese topping and bake uncovered at 375°F for 30 minutes.
- Allow to cool for a couple of minutes before serving with tortilla chips.
Notes
Garnish with fresh cilantro and a wedge of lime.