As sad as I am that summer is winding down, kids are going back to school this week in Cincy, I'm super excited football season is starting up. It is an indication that my favorite season is just around the corner - FALL! But, before I get too far ahead of myself...Here I've made a simple black bean dip. With just 5 ingredients, I'm sure anyone can make this. Black beans become creamy when pulsed in a food processor. Add in a little green onion, a jalapeno, some taco seasoning mix and top with cheese. This dip also satisfies! It's a great appetizer to serve when hosting a get-together for a pre-season game. Here's how to make it...
Ingredients - Serves 6-8
2, 15oz. Cans Low Sodium Black Beans, rinsed & drained3 Scallions, chopped
1 Jalapeno, chopped
2T Taco Seasoning Mix
1 1/2C Shredded Mexican Cheese Blend
Optional Topping: Chopped Cilantro
Serve with Tortilla Chips (suggest "Hint of Lime")
Directions
Preheat the oven to 350 degrees.
Pulse the black beans in a food processor until nearly smooth (approx. 10 times). Scrape into a 1 quart baking dish and add the scallions (reserve 1T green tops for garnish), jalapeno, and taco seasoning. Mix well and smooth into the dish. Cover the dish with foil and bake for 20 minutes.
Pulse the black beans in a food processor until nearly smooth (approx. 10 times). Scrape into a 1 quart baking dish and add the scallions (reserve 1T green tops for garnish), jalapeno, and taco seasoning. Mix well and smooth into the dish. Cover the dish with foil and bake for 20 minutes.Uncover, top with cheese and bake for another 5 minutes or until the cheese is melted. Remove from the oven and top with the reserved green onion tops and cilantro, if desired. Serve with tortilla chips. Get in the mood for football (and fall)!
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