Black bean queso dip

• Vegetarian
• Gluten free

• Produce

  • 15 oz 1 can] vegetarian refried black beans, vegetarian
  • 1/4 tsp Parsley, dried
  • 1 Tortilla chips and veggies

• Condiments

  • 3/4 cup Tomatillo salsa verde

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Red pepper flakes
  • 1/8 tsp Salt

• Dairy

  • 8 oz Cream cheese
  • 1 oz Mozzarella, grated
  • 8 oz Pepper jack cheese

Found on peasandcrayons.com

Description

Ingredients

• 3/4 cup tomatillo salsa verde
• 15 oz [1 can] vegetarian refried black beans
• 8 oz cream cheese
• 1/4 tsp cayenne pepper
• 1/8 tsp salt
• 8 oz pepper jack cheese, freshly grated, plus a few extra ounces for topping
• 1 oz grated mozzarella, for topping
• 1/4 tsp red pepper flakes for topping [deliciously spicy + optional!]
• 1/4 tsp dried parsley for topping
• tortilla chips and veggies for dipping
• notes notes notes: I beelined for Targets Archer Farms Salsa Verde and Cabot Pepper Jack for this recipe, theyre my go to for dips and taco nights! No cast iron skillet ? No problem! You can make the dip in your favorite pot or pan and then transfer the mixture to a baking dish for the final step, basically grab any oven-safe dish that doubles as a serving dish and youre good to go!

Directions

• Pre-heat oven to 350 degrees F.
• Take out pepper jack cheese and cream cheese ahead of time and allow to soften.
• Next combine your beans and green salsa in a well-seasoned cast iron skillet and bring to medium heat on your stove top, stirring frequently.
• Add softened cream cheese, salt, and cayenne pepper, and mix thoroughly.
• Once the beans are hot and the cream cheese has fully melted, slowly add freshly grated pepper jack cheese, stirring constantly to incorporate.
• Top with extra pepper jack, grated mozzarella cheese, parsley and red pepper flakes, and bake at 350 degrees F for 10-15 minutes or until hot and bubbly!
• To make the cheese bubbly and golden, switch your oven to broil on high for just a minute or so [keep an eye on it to prevent burning]
• Dig in right away and store leftovers for up to 4 days in a covered bowl. May be reheated in the oven or microwave. Enjoy!