Hot Zebra Striped Black Bean Skillet Dip |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Many years ago, my husband and I concocted this recipe (after many tries) because we liked this skillet dip thing at a local chain restaurant. It is great for an appetizer at a dinner party, at a tailgate party...anywhere that you can heat up a skillet - preferably cast iron - but any type will do...and you can tweak to make it as spicy or mild as you prefer. Ingredients:
1 (15 ounce) can black beans, drained & rinsed |
1/2 cup red onion, diced |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/4 sour cream |
1/4 cup monterey jack cheese, shredded |
1/4 cup sharp cheddar cheese, shredded |
1/2 teaspoon oregano |
1 teaspoon adobo sauce, from can of chipotle chilis in adobo sauce |
2 bacon, slices crumbled |
1 roma tomato, seeded and diced |
1 jalapeno pepper, seeded, and diced |
1 tablespoon extra virgin olive oil |
2 tablespoons cilantro, freshly chopped |
1/4 cup red bell pepper, roasted |
salt |
pepper |
Directions:
1. Place beans, onion, garlic, sour cream, spices, bacon, bell pepper, and adobo sauce in a food processor (or blender). Season to taste with salt and pepper.
2. Heat oil in a medium sized skillet over medium heat. Add bean mixture and cook for 3-4 minutes. Once bubbling, remove from heat. Add cheese, tomatoes, and cilantro in strips across the top of the bean mixture on the skillet.
3. Serve with your favorite tortillas or chips.
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