Black Bean and Cheese Dip | Print |
(11 votes, average 3.82 out of 5)
  • 1 jar (16 oz) Frontera Medium Salsa
  • 1 can (15 ounces) refried black beans
  • 1/2 pound Monterey Jack or brick cheese, shredded
  • 1/4 cup chopped fresh cilantro
  1. Heat salsa and beans in small saucepan until hot. Stir in cheese and cilantro; heat gently just until cheese melts.
  2. Serve warm with Frontera Tortilla Chips.
 

Comments  

 
+1 # kim ross 2011-09-15 10:53
black bean dip
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+1 # Drew 2012-01-20 11:10
I love love love this dip. I make it in a small dip crock pot and it is a HIT every time!! I use pepperjack cheese instead of Monterey, to give it a little extra kick. Always a crowd pleaser and super easy, too!!!
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0 # Lindaonwheels 2012-01-21 17:34
I always add a little dollop of sour cream to the top of black bean soup. I wonder if it would be good added to this? If Rick made up the recipe, I am sure I will like it!
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