Cheesy Black Bean Dip

Cheesy Black Bean Dip


2 tablespoons vegetable oil

1 cup diced white onion

1 tablespoon finely chopped garlic

1 or 2 tablespoons canned, diced jalapenio peppers, or to taste

1 (15-ounce) can black beans, rinsed, drained

1 1/2 cups (6 ounces) shredded mozzarella or Monterey Jack cheese

1/2 cup sour cream

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and black pepper to taste

1/2 cup crumbled cotija or feta cheese


In a skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 5 minutes. Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2 to 3 minutes.


Remove from heat. Stir in shredded cheese, sour cream, cumin and cayenne, stiring until cheese is melted. Season with sal and pepper. Transfer to a serving dish and sprinkle with gotija cheese on top. Serve warm or at room temperature with chips and vegetables.