Habanero Black Bean Dip

Name: Habanero Black Bean Dip
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil; ½ medium onion; ½ teaspoon cumin seeds; 1¼ cups canned black beans, rinsed &amp; drained; 1 medium tomato, chopped; 2 tablespoons water; Dash of Kosher salt; 1 tablespoon chopped fresh cilantro; Half of a lime, juiced; 2 ounces Cabot Habanero Cheddar, or Cabot Pepper Jack, shredded (about ½ cup)

Servings

6 servings

This Habanero Black Bean Dip is a perfect game day recipe for any crowd. The south-of-the-border flavors of this cheesy lactose-free dip will have you shouting olé!

The black beans add protein and the Cabot Habanero Cheddar gives it just a bit of a kick. To whip up this fan favorite dip today and enjoy!

Ingredients

1 teaspoon olive oil
½ medium onion
½ teaspoon cumin seeds
1¼ cups canned black beans, rinsed & drained
1 medium tomato, chopped
2 tablespoons water
Dash of Kosher salt
1 tablespoon chopped fresh cilantro
Half of a lime, juiced
2 ounces Cabot Habanero Cheddar, or Cabot Pepper Jack, shredded (about ½ cup)

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Directions

HEAT oil in a medium saucepan over medium-high heat.
ADD onion and cumin seeds and sauté 2 minutes; add beans and tomato; sauté an additional 2 minutes. Add water and remove from heat and set aside to cool before blending.
PROCESS mixture using a immersion (or regular) blender until desired consistency.
STIR in salt, cilantro and lime juice. Spoon into a small oven-safe baking dish or bowl; sprinkle with shredded cheese and broil 1 minute or until cheese is melted. Serve with lime wedges and tortilla chips or your favorite dipping cracker.