Black Bean Goat Cheese Dip Recipes

Steps:

• In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
• Add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
• Remove from heat; stir in shredded mozzarella or Oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
• Season with salt and pepper to taste.
• Transfer to a serving dish and sprinkle Cotija or feta on top. Serve warm or at room temperature with chips and/or vegetables.
• Leftover dip can be refrigerated and reheated in a microwave.

Steps:

• Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions, and oregano. Season with salt and pepper, and stir until well combined.
• Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
• Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.

Steps:

• In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight., Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.

Steps:

• Mix all of the ingredients except the cheese in a Little Dipper (If you don't have one, mix in a small heat proof bowl). (Note - this was very spicy, so reduce the cayenne if you don't want it that hot).
• Top with the cheese and heat for 1 to 2 hours. (If you don't have a Little Dipper, place a rack in your slow cooker - I use canning jar rings - and pour about 1/2 in of hot water into the slow cooker, Place paper towels under the lid and heat for around 1 1/2 hours on High).
• Serve with tortilla chips.