Black Bean Dip

Beth K

Black Bean Dip

INGREDIENTS

FOR DIP

2 (15.5-oz.) cans black beans, rinsed and drained

4 oz. cream cheese, softened

½ c. sour cream

1 jalapeño, chopped

2 cloves garlic

½ tsp. ground cumin

½ tsp. chili powder

Juice of ½ lime

½ c. crumbled queso fresco

1 c. shredded pepper jack

½ c. shredded cheddar

FOR GARNISH

1 c. cherry tomatoes, quartered

1 jalapeño, sliced

½ red onion, diced

¼ c. crumbled queso fresco

Freshly chopped cilantro

Tortilla chips, for serving

DIRECTIONS

FOR OVEN

Preheat oven to 350°. In a food processor, add black beans, cream cheese, and sour cream and pulse to combine. Add jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco and blend until smooth.

Transfer dip to an oven-safe skillet and top with pepper jack and cheddar. Bake until warmed through and cheese is melty, 15 minutes.

Garnish dip with tomatoes, jalapeño, red onion, queso fresco, and cilantro. Serve warm with chips.

FOR INSTANT POT

To a 6 qt Instant Pot add beans, cream cheese, sour cream, jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco. Season with salt and pepper. Place lid on Instant Pot and set to Pressure Cook on High for 10 minutes.

Follow manufacturer's guide for quick release and remove lid. Using an immersion blender, blend beans until smooth.

If desired, transfer dip to a medium oven-safe skillet and top with pepper jack and cheddar and bake at 350° until cheese is melty, 15 minutes.

Garnish with tomatoes, jalapeño slices, red onion, queso fresco, and cilantro. Serve warm with chips.

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