Black Bean Dip
There is no snack (or dinner) quicker than a pan of black bean dip. This is what I cook when I just don’t feel like cooking! It takes 5 minutes from start to finish, and then probably another 10-12 in the oven. What it lacks in glamour it makes up in protein and stick-to-your-stomachness.
1 29oz can of black beans
1 cup salsa or picante
1 cup frozen corn
5 oz. shredded cheddar
1 japapeno, diced
Drain the beans. Pulse with the picante in a food processor until it makes a chunky paste. Spread in a 9 x 13 pan. Sprinkle on top the frozen corn, diced jalapeno, and the shredded cheddar. Bake at 350 for 10 minutes, finishing with 1 minute under the broiler to burn the cheese if needed.
Serve with homemade tortilla chips, bagged tortilla chips, and veggies for dipping. Celery sticks and cherry tomatoes work particularly well.
January 12th, 2007 | Category: casual
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