03 September, 2011

Hot Layered Black Bean Dip | She Wears Many Hats

Would you add sour cream into this recipe?

Hot Layered Black Bean Dip ingredients
Makes 6 to 8 servings
2 (15-oz) cans black beans, drained
1/4 tsp ancho chile powder, or your favorite chili powder
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp
3 poblano peppers, roasted (here's one technique)
1/3 cup cilantro leaves, packed
1 Tbsp olive oil
1/3 cup corn, drained
1/3 cup diced tomato
4-oz queso or Monterey Jack cheese, shredded (divided use)

For serving
Tortilla chips or bruschetta

Notes:  If you choose not to roast the peppers, seed them, unless you want spicy dip.

Preheat oven to 400° F.

Heat the beans in a saucepan over Medium heat. Add the ancho chili powder, cumin, salt and pepper and combine well.

When beans have warmed, thoroughly mash. Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed, add some of the bean juice for a smooth consistency.

In a food processor, place the cilantro, peppers and 1 tablespoon of olive; process until smooth.

Spread the bean mixture in the bottom of an oven-safe dish. Cover with a layer of the cilantro/pepper mixture. Add the tomato and corn, then the remainder of cheese.

Bake in a 400° F oven until the cheese melts and begins to brown, about 10-15 minutes. Serve with chips, bruschetta, or in a burrito.

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