Angela's Spicy Black Bean Dip
- Servings: makes about 3 ½ cups
- Prep Time:
- Cook Time:
Ingredients:
| 1/3 cup | FRANK'S® REDHOT® Original Cayenne Pepper Sauce | 75 mL |
| 1 | black beans, undrained - 15-19 oz. can (aprox. 500 g can) | 1 |
| 1 ¼ cup | shredded Cheddar cheese, divided | 300 mL |
| ½ cup | sour cream | 125 mL |
| ¼ cup | minced yellow onion | 50 mL |
| 1 | small jalapeno pepper, seeded and minced | 1 |
| Garnish: minced green onions, chopped tomatoes, sliced black olives |
Directions:
HEAT oven to 350° F (180°C). Mash beans in large bowl with fork or potato masher.
STIR in 1 cup (250 mL) cheese, sour cream, Frank's RedHot Sauce, onion and jalapeno pepper. Stir until smooth.
SPOON into greased 9-inch (1 L) pie plate. Bake 20 min. or until mixture is heated through. Top with remaining ¼ cup (50 mL) cheese.
GARNISH as desired. Serve with tortilla chips or vegetables.
Tips:
For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
