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Raspberry Chipotle Black Bean Drip

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Ingredients

Scale
  • 1 15-ounce can black beans, drained and rinsed
  • 1 teaspoon garlic powder and cumin
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1/2 large onion, diced
  • 1 clove garlic, minced
  • 8 ounces cream cheese, softened
  • 1/4 cup – 1/3 cup raspberry chipotle sauce
  • 1/3 cup pepper jack cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a small saucepan, heat the beans along the garlic powder, cumin, salt, and pepper. Once warmed through, gently mash with fork or masher, leaving some beans still whole. Adjust seasonings as needed. Set aside.
  3. Add 2 tablespoons butter to a medium skillet (or cast iron skillet to put in oven) over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook 2 more minutes. Then add to a mixing bowl with the softened cream cheese. Stir to combine.
  4. In an oven-safe baking dish (or a cast iron pan), spread the semi-mashed black beans on the bottom of the dish. Next add the cream cheese onion mixture into the center. Make a well to pour or spoon the raspberry chipotle sauce in the center.
  5. Sprinkle the pepper jack cheese evenly over the top of the beans.
  6. Bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
  7. Remove from oven and top with a bit of additional cheese and fresh cilantro.
  8. Enjoy!

Nutrition

Find it online: https://prairiecalifornian.com/raspberry-chipotle-black-bean-dip-featuring-ashley-kennedy/