Black Bean Queso

So I know its a new year and all, but I gotta say, I think New Years resolutions are a load of crap. I think they just set people up for failure. I believe in everything in moderation, and some days housework counts as exercise. Life is hard enough without restricting the good things!

Some days, you need a salad. Others, you need cheesy dip and chips. Have your green smoothie today if you must, and save this recipe for Super Bowl. Trust me, you will be so glad you did.

This dip comes together in a flash, and can be made as spicy as you like depending on the amount of cayenne and red pepper flakes you add. It re-heats beautifully, and makes enough to feed a crowd. More dip in my life- that is a resolution I can get behind!

Recipe adapted from Peas and Crayons

Black Bean Queso

Ingredients

  • 1 cup tomatillo salsa verde
  • 1 15 oz can refried black beans
  • 8 oz cream cheese
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 8 oz pepper jack cheese, freshly grated
  • 1/4 tsp red pepper flakes for topping (optional)
  • 1/4 tsp dried parsley for topping
  • tortilla chips

Instructions

  • Pre-heat oven to 350 degrees F.
  • Combine beans, salsa, softened cream cheese, salt, and cayenne pepper, in a seasoned cast iron skillet *and mix thoroughly.
  • Once the beans are hot and the cream cheese has fully melted, slowly add half of the freshly grated pepper jack cheese, stirring constantly to incorporate.
  • Top with remaining cheese, parsley and red pepper flakes, and bake at 350 degrees F for 10-15 minutes or until hot and bubbly!
  • *Can also use 8x10 baking dish, heating ingredients in the microwave
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