Creamy Black Bean Dip

• Ingredients

  • 1 can (about 15oz black chili beans (S&W makes a great one
  • ½ cup sour cream
  • 1 cup grated Mexican cheese, or your favorite cheese
  • 1 large Roma tomato, diced small
  • 2 green onions, chopped
  • 1 Tbsp. chopped cilantro, optional
  • Diced avocado to garnish if desired

Found on mirlandraskitchen.com

Description

Ingredients

• 1 can (about 15oz) black chili beans (S&W makes a great one)
• ½ cup sour cream
• 1 cup grated Mexican cheese, or your favorite cheese
• 1 large Roma tomato, diced small
• 2 green onions, chopped
• 1 Tbsp. chopped cilantro, optional
• Diced avocado to garnish if desired

Directions

• Pour the standing liquid off the top of the beans so the level of liquid is just below the level of the beans in the can (the less liquid you use the thicker the dip). Puree the remaining liquid and the beans in a food processor with the sour cream.
• In a medium sized glass bowl, microwave the bean mixture with cheese for 30-45 seconds at a time until thoroughly melted. Stir to combine.
• Add the tomato and green onions. Taste and add salt if desired (if serving with salty chips you may not want it). Add cilantro if desired. Stir and serve warm with tortilla chips or fresh tortillas. Garnish with avocado chunks if desired.
• Leftovers can be refrigerated and warmed again.