Hot black bean dip
A variation on the classic refried bean dip.
1 (15-ounce) can refried black beans
1 cup salsa (medium or hot)
6 ounces shredded asadero cheese (may substitute Monterey Jack or pepper Jack), divided
1/2 cup sliced green onions
1/4 cup plus 2 tablespoons chopped fresh cilantro, divided
1/2 teaspoon kosher salt
1 teaspoon chili powder
1 (15-ounce) can black beans, drained and rinsed
1/4 cup sliced black olives
- Preheat oven to 350 F. In a medium mixing bowl, stir together refried black beans, salsa, 4 ounces of the cheese, green onions, 1/4 cup cilantro, salt and chili powder. Add black beans and olives, and stir to blend.
- Spray a 1-quart baking dish with nonstick vegetable pan spray. Transfer bean mixture to baking dish and top with remaining cheese. Bake at 350 F for 25 to 30, or until heated through and cheese is melted and bubbling on top. Sprinkle with remaining cilantro, and serve immediately.
*Suggested dippers: Red and green bell pepper strips, tortilla chips