Black Bean Dip

1 15-oz can black beans
1 15-oz can Rotel drained (or salsa)
Handful (1/4 cup) of coarsely chopped cilantro
4-6 oz extra sharp cheddar or pepper jack cheese, shredded or chopped

Put beans in frying pan or wide sauce pan (no oil). Cook on low-to-medium heat until 3/4 of the liquid is gone. Schmoosh the beans slightly with the back of a spatula. Add Rotel (if salsa is used, continue to heat until water is mostly gone). Sprinkle the cheese and on top. Wait a minute or so until the cheese is melted. If you prefer, you can stir the cheese into the beans. You can omit the cilantro, as some people dislike the taste.

Serve with Scoops or other tortilla chips.

•   Rotel is a combination of tomatoes and chili peppers, so these can be substituted as
•  You don’t have to drain the Rotel, if you’d rather get the flavor from the liquid; it just
    cooks faster if you do
•  The dip will firm up a little if you let it rest after taking it off the burner, so take that into
     account in deciding when the liquid is sufficiently gone

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