Cheesy Bean Dip
Warm dips took me a while to come to. I’d had that artichoke and spinach one somewhere along the line but that was about it. Side note – I do struggle a bit with mayonnaise based dips that are served warm. Best not to think about warm mayonnaise.
This one could be called a deconstructed nacho dip. Just like nachos, this recipe is a template for you to adjust as suits your preferences. Don’t have any black beans? Sub in whatever tinned beans you have in the pantry. Can’t be bothered adding in extra veg? No problemo. Need your daily dose of garlic and herbs? Load ‘er up!
ingredients
- 300g jar of salsa (choose your preferred chilli heat)
- 400g tin of black beans, drained
- optional – half a capsicum diced, half a red onion, grated or fresh tomato, diced
- 1 cup grated cheese – something good for melting like a mozzarella mix
- corn chips/pita chips to serve
Stir together the salsa, black beans and any optional vegetables together in a shallow ovenproof dish. Top liberally with cheese.
Place in a 190 degree Celsius oven for 10-15 minutes until it’s warmed through and the cheese is golden and bubbling. Serve with your favourite dippers – I like corn chips or crisped up pita breads.