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| Reconstructed Black Bean Dip |
| Ingredients
2 14 oz. cans refried black beans juice of one lime zest of one lime, optional 1 cup sour cream 1 cup grated cheese [Monterey Jack, Sharp Cheddar, Chihuahua] 2 cloves garlic, thinly sliced 1 medium summer or plum tomato, seeded and chopped 1/4 cup chopped black olives 1/2 medium white onion, diced 1 chile pepper, diced [seeds and veins removed as desired (see Note)] 1 teaspoon cumin 1 teaspoon coarse salt Method Heat oven to 350° In a baking dish, combine the refried black beans, lime juice, lime zest and sour cream and cheese. Mix well. Stir in the garlic, tomato, onion and chile. Add cumin and coarse salt to taste and mix again. Bake 25 – 30 minutes until hot and bubbly and the edges develop a nice crust. Remove from oven and set aside 10 minutes before serving. Serve with your favorite tortilla chip. Note: The heat in chiles is contained in the seeds and veins. You could also substitute your favorite hot sauce to taste. |
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