Impress your guests with this irresistibly cheesy dip that requires minimal effort in the kitchen. Serrano pepper adds a pleasant kick of heat, while sour cream makes things extra creamy. Serve with fresh veggies or tortilla chips for scooping.
- 2, 15 ounce cans black beans, rinsed
- 1 cup onion, roughly chopped
- 2 serrano peppers, roughly chopped
- ½ cup sour cream
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ cup Pepper Jack cheese, shredded
- 2 tablespoons fresh cilantro, finely chopped
Preheat oven to 400°F.
Combine beans, onion, serranos, sour cream, cumin, oregano and salt in a small food processor; process until creamy and smooth, 20 to 30 seconds. Transfer the mixture to a 8-inch-square ceramic baking dish and top with cheese. Bake until the cheese is bubbling and melted, about 20 minutes. Sprinkle with cilantro.
You can find more details about this recipe at eatingwell.com: Cheesy Black Bean Dip