Black Bean Dip

Name: Black Bean Dip
Yield: serves 6¿8
Ingredients: 2 tablespoons butter; 2 tablespoons chopped onion; One 4-ounce can green chilies, chopped; 1 tomato, diced; 2 teaspoons chopped fresh cilantro (optional); 1 teaspoon The Lady’s House Seasoning; One 15-ounce can black beans with jalapeños; 1 cup shredded Cheddar cheese; 4-ounce block Velveeta Mexican cheese product, diced; 1 3-ounce package cream cheese, diced

December 14, 2011

Recipe information

Yield
serves 6¿8

Ingredients

2 tablespoons butter

2 tablespoons chopped onion

One 4-ounce can green chilies, chopped

1 tomato, diced

2 teaspoons chopped fresh cilantro (optional)

1 teaspoon The Lady’s House Seasoning

One 15-ounce can black beans with jalapeños

1 cup shredded Cheddar cheese

4-ounce block Velveeta Mexican cheese product, diced

1 3-ounce package cream cheese, diced

Preparation

Melt the butter in a skillet. Add the onions and sauté until tender, about 5 minutes. Add the green chilies, tomato, cilantro, and House Seasoning, and cook for 5 minutes longer. Add the beans and cheeses, and simmer until hot and bubbling. Serve hot with white-corn tortilla chips.

Paula Deen's Kitchen Classics

TagsDip Chile Vegetable Black Bean Bean and Legume Cheddar Cheese Dairy Cream Cheese Snack Starter Vegetarian Simmer Cookbooks

Recipe notes

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