Thursday, June 11, 2015

Creamy Black Bean Dip

Tomorrow at work we are surprising our clinic manager with lunch to show her how appreciative we are of her. We didn't want to ruin the surprise by asking her what her favorite foods were so we decided that Mexican was a safe bet. I mean, seriously, who doesn't like Mexican food? I could eat chips and salsa every single day.

The taco/nacho meat, chips, tortillas, and toppings were all covered so I told everyone I would be in charge of the dip, guacamole, and salsa. Those are the best parts in my opinion. 

I was browsing Pinterest for a delicious dip but couldn't find anything different from your typical 7 layer dip. I found a white bean recipe, tweaked it, and came up with my Creamy Black Bean Dip. The best part? It's somewhat healthy, packed with lots of flavor, and can be eaten with chips or veggies!

Warning: You may want to make 2 batches of this dip. I made one batch to serve with dinner tonight and another for tomorrow and I'm so glad I did!

Cheesy Black Bean Dip Recipe

1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, drained
1 cup sour cream
1 jalapeño (seeds are optional)
1 cup shredded Mexican cheese, halved
1/2 tsp. salt
1/4 tsp. pepper
Optional toppings: diced tomatoes, green onions, cilantro

1. Put black beans, diced tomatoes, sour cream, jalapeño, 1/2 the cheese, salt and pepper in a food processor and blend together until creamy.
2. Pour the mixture in a greased baking dish, top with remaining cheese, cover with foil, and bake for 10 minutes at 350 degrees.
3. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly.
4. Top with optional toppings and serve with tortilla chips, veggies, or pita chips. 

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