Maggie’s Menu: Hot Black Bean Dip
Message from Maggie:
We were asked to join our friends Helena and Jordan for dinner this weekend and I volunteered to bring along an appetizer.
Ingredients:
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can diced tomatoes, Mexican variety, slightly drained
- 1 red or green bell pepper, chopped
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 2 cups shredded Mexican cheese blend
Toppings:
- Fresh cilantro
- Fresh sliced jalepenos
Instructions:
- Preheat oven to 375 degrees.
- Combine black beans, tomatoes, peppers, seasonings and 1/2 cup of the shredded cheese in a large bowl.
- Pour bean mixture into a large (I used 8×8) baking dish. Top with remaining 1 1/2 cups cheese and place in oven.
- Bake for about 30 minutes until dip is bubbly and cheese has melted. Pull dip out of oven and top with fresh cilantro and sliced jalapenos.
- Serve with your favorite tortilla chips.
Allergens:
- This recipe is gluten free.
- This recipe is nut free.
- This recipe is soy free.
Photographs:
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