Layered Black Bean Dip

By katieelkins

Ingredients

• 2 cans 15 0z. Black Beans, Drained
• ¼ teaspoons Ancho Chile Powder (or Preferred Chili Powder)
• ¼ teaspoons Cumin
• ¼ teaspoons Salt
• ¼ teaspoons Black Pepper
• 4 ounces, weight Queso Or Monterey Jack Cheese, Shredded
• ⅓ cups Cilantro Leaves, Packed
• 3 whole Poblano Peppers, Roasted (or Not)
• 1 Tablespoon Olive Oil
• ⅓ cups Diced Tomato
• ⅓ cups Corn, Drained

Details

Servings 8

Preparation

Step 1

Heat the beans in a saucepan over medium heat.

Add the ancho chili powder, cumin, salt and pepper and combine well.

When beans have warmed, mash the heck out of them with a potato masher or your preferred mashing technique.

Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed, add some of the bean juice for a smooth consistency.

In a food processor, place the cilantro, peppers and 1 tablespoon of olive and process until smooth.

Spread the bean mixture in the bottom of a oven safe dish.

Spread cilantro/pepper mixture over the black bean mixture.

Add the tomato and corn, then the remainder of cheese.

Bake in a 400° F oven until the cheese melts and begins to brown, about 10-15 minutes.

Serve with chips, bruschetta, in a burrito or whatever tickles your fancy.