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
*Suggested dippers: Red and green bell pepper strips, tortilla chips
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