Football season is back. I can’t say that I’m all that excited to watch the games, however, as I have mentioned before, I am quite excited for football season because it means football food. It mean’s chicken wings, guacamole, chips and potato skins. And it means that I get to cook all of this food and share it with family and friends which is my favorite part. Although eating it, especially when it is as good as this dip, isn’t half bad either.
I got this idea from a friend who always makes a black bean dip for her parties. I never got her recipe, but I remembered the flavors pretty well and decided to give it a whirl with a few twists of my own. I added some jalapenos and habanero salsa because I love heat as you probably know. And then I sprinkled some pepper jack cheese over the top and baked the whole thing until bubbly. It’s cheesy, spicy, black bean goodness.
If you like hot dips but want a non-vegetarian version try this Hot Chorizo Dip. It’s sure to be a crowd pleaser too.
Hot and Spicy Black Bean DipPrint Recipe
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 jalapeno, diced
- 1/2 yellow onion, diced
- 1 (15 ounce) can black beans, drained
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 2 tablespoons habanero salsa
- 1/2 cup shredded pepper jack cheese
Heat olive oil in a skillet over medium heat. Add garlic, jalapeno and onion to the pan and cook until softened. About 5 minutes.
While you are cooking the jalapeno mixture, pour the black beans into a bowl and mash slightly with a fork.
Once jalapeno mixture is softened, stir in black beans, chili powder, cumin, salt and salsa. Cook 3 - 5 minutes or until bubbling.
Spoon the dip into an oven proof baking dish. Sprinkle pepper jack cheese over the top. Place under the broiler and broil for 5 minutes or until the cheese is browned and bubbly. Serve immediately.