This is a great-tasting dip served with tortilla chips and raw veggies for dipping. It may be served hot, warm, or at room temperature.
May be made several days ahead, and even frozen if desired (texture will suffer a bit from freezing and defrosting, but not much).
Kitchen Tool Tip: The bean dip may be pureed in a food processor, blender, or with an immersion blender.
For information on an immersion blender, see Creole White Bean Dip.
Yield: About 3 Cups
- 2 15-ounce cans black beans, well drained
- 6 ounces cheddar cheese, grated (1 1/2 cups grated cheese)
- 3/4 cup finely chopped green onions (4 green onions)
- 1/3 cup diced canned green chilies
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon Tabasco sauce (more or less, as desired)
- 1 cup sour cream
- salsa to drizzle on top (optional)
Combine all ingredients, except optional salsa, in a heavy, thick-bottom pan over medium-low to medium heat. Stir often, until cheese melts and ingredients are combined, about 20 minutes. Serve hot or at room temperature, with salsa drizzled down the center of the dip.
Other fast and fabulous party foods:Remoulade Sauce and Raw Veggie Platter
Spicy Roasted Garbanzo Beans
Creole White Bean Dip
Hot Garlic-Orange Olives
Toasted Cayenne French Bread Slices
Green Onion & Pepper Mini Biscuits
Cajun Creamy Cheesy Crab Spread
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