Time: 40 minutes
Yield: 10 servings
This Anything-But-Boring Dip really lives up to its name! With a scrumptious surprise around every corner, this dip is a savory concoction of textures and flavors. Packed with hearty black beans, tangy sour cream, spicy jalapeño, and melty queso fresco, this dip's creamy deliciousness is absolutely irresistible. Topped with fresh and bright tomatoes, aromatic herbs, and even more cheese, you'll be jumping for joy as you reach for the tortilla chips! Excitement never tasted as good as this Anything-But-Boring Bean Dip!
IngredientsFor the dip: • 2 (15.5-ounce) cans of black beans, rinsed, drained • 4 ounces cream cheese, softened • 1/2 cup sour cream • 1 jalapeño, chopped • 2 cloves garlic • 1/2 teaspoon ground cumin • 1/2 teaspoon chili powder • juice of 1/2 lime • 1/2 cup queso fresco, crumbled • 1 cup pepper jack, shredded • 1/2 cup cheddar, shredded For the garnish: • 1 cup cherry tomatoes, quartered • 1 jalapeño, sliced • 1/2 red onion, diced • 1/4 cup queso fresco, crumbled • cilantro, freshly chopped, to taste • tortilla chips, to taste, for serving
Preheat the oven to 350 degrees F.
In a food processor, add the black beans, cream cheese, and sour cream.
Pulse to combine.
Add the chopped jalapeño, garlic, cumin, chili powder, lime juice, and 1/2 cup queso fresco, blending until smooth.
Transfer the mixture to an oven-safe skillet.
Top the mixture with pepper jack and cheddar.
Bake until warmed through and the cheese is melty, about 15 minutes.
Garnish the dip with the tomatoes, remaining jalapeño, red onion, remaining queso fresco, and cilantro.
Serve warm with tortilla chips.