Black  Bean  Dip

This is a definite crowd pleaser and it is great for parties, family get-togethers and small gatherings.

Makes 6-8 Servings

4 cans of black beans
3 cloves of garlic (finely chopped)
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon chipotle chili powder

Pico de Gallo topping
1 large roma or plum tomato (chopped)
1/2 of a small onion (chopped)
1 tablespoon of fresh cilantro (chopped)
1 small jalapeno (finely chopped including seeds)
1/2 teaspoon of salt
1 cup of cotija Mexican cheese (Monterey or pepper jack works fine too)

For the pico de gallo topping combine in a small bowl the tomato, onion, cilantro, jalapeno and salt. Stir to combine and set aside.

I love cotija cheese. It is a fresh hard milk cheese that originates from Mexico. It has a slightly salty taste and it is absolutely delicious with beans, salads, tacos, etc. Crumble the cheese into a bowl and set it aside.

In a pot on medium heat add in the garlic with a few drizzles of olive oil. Let it cook for a few seconds then add in the chili powder, cumin and the chipotle chili powder. Stir to combine and let it cook for no longer than 30 seconds. We don't want the garlic to burn.

Pour some of the liquid out from the cans of beans and add them into the pot. With a masher press the beans down about 7 or 8 times. Then bring the beans up to a slow simmer for about 5 minutes.

Preheat the oven to 400 degrees. Pour the beans into an oven proof casserole pan. With the beans still hot place half of the pico de gallo on top of the beans. Then add in all of the cotija cheese and then the rest of the pico de gallo. Bake it in the oven for 30-35 minutes.

The beans should be bubbling and the cheese should be melted through. Add some fresh cilantro leaves on top and serve it with some tortilla chips. Enjoy!