This Anything-But-Boring Dip really lives up to its name! With a scrumptious surprise around every corner, this dip is a savory concoction of textures and flavors. Packed with hearty black beans, tangy sour cream, spicy jalapeño, and melty queso fresco, this dip’s creamy deliciousness is absolutely irresistible. Topped with fresh and bright tomatoes, aromatic herbs, and even more cheese, you’ll be jumping for joy as you reach for the tortilla chips! Excitement never tasted as good as this Anything-But-Boring Bean Dip!
Ingredients
For the dip:
- 2 (15.5-ounce) cans black beans, rinsed and drained
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 jalapeño, chopped
- 2 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 lime, juiced
- 1/2 cup queso fresco, crumbled
- 1 cup pepper jack, shredded
- 1/2 cup cheddar, shredded
For the garnish:
- 1 cup cherry tomatoes, quartered
- 1 jalapeño, sliced
- 1/2 red onion, diced
- 1/4 cup queso fresco, crumbled
- cilantro, freshly chopped, to taste
- tortilla chips, to taste, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a food processor, add the black beans, the cream cheese, and the sour cream.
Step 3 –Pulse to combine.
Step 4 –Add 1 of the chopped jalapeños, the garlic, the cumin, the chili powder, the lime juice, and 1/2 cup of the queso fresco, blending until smooth.
Step 5 –Transfer the queso mixture to an oven-safe skillet.
Step 6 –Top the queso mixture with the pepper jack and the cheddar.
Step 7 –Bake until warmed through and the cheese is melty, about 15 minutes.
Step 8 –Garnish the dip with the tomatoes, the remaining jalapeño, the red onion, the remaining queso fresco, and the cilantro.
Step 9 –Serve warm with the tortilla chips.