Jalapeño Black Bean Cream Cheese Dip
This is a dip I originally tasted at a booth in our local farmer's market where they sell homemade jalapeño based jams, jellies, and mustards. They make it with mango jalapeño jam, which is what I use, but any hot pepper jam or jelly will do. I've made a few tweaks to my own version which I believe make it even better than the original. Makes a great holiday party, tailgate, or potluck dish!
Jalapeño Black Bean Cream Cheese Dip
This is a dip I originally tasted at a booth in our local farmer's market where they sell homemade jalapeño based jams, jellies, and mustards. They make it with mango jalapeño jam, which is what I use, but any hot pepper jam or jelly will do. I've made a few tweaks to my own version which I believe make it even better than the original. Makes a great holiday party, tailgate, or potluck dish!
Open in Cookpad AppSteps
- 1
Spread prepared black beans evenly in the bottom of a pie plate.
- 2
Blend cream cheese, sour cream, ranch mix (start with 1 tsp and adjust to taste), and green onions. Reserve 2 tbs of greens if you want to garnish at the end.
- 3
Spread cream cheese over beans (works best to drop a few large "blobs" then spread with a butter knife). Cover and refrigerate at least 1 hour to set.
- 4
Just before serving spread jam over cream cheese. Top with shredded cheese. Garnish with reserved sliced green onions.
- 5
Serve with tortilla chips. Enjoy!
Cooksnaps
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