Black Bean Cotija Cheese 6 Layer Dip Food

BLACK BEAN & COJITA CHEESE DIP

Steps:

• Rinse and drain the black beans well and spread them on the bottom of a casserole dish. An 11x7 dish works well.
• Spread the guacamole evenly over the black beans.
• Layer the salsa over the guacamole. Use your preference of salsa.
• Stir together the sour cream and the taco seasoning in a bowl. Spread over the salsa.
• Sprinkle the cheddar cheese on top of the sour cream.
• Top the dip off with the Cojita cheese.
• Store in the refrigerator until ready to serve.
• Serve with tortilla chips.

CHEESY BLACK BEAN DIP

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.

BLACK BEAN & COTIJA CHEESE 6 LAYER DIP RECIPE

Steps:

• In a small bowl, mix together sour cream and taco seasoning.
• In a 9 x 9 inch baking dish or 9 inch pie pan, spread mashed black beans evenly in the bottom.
• Spread guacamole evenly over the black beans, then spread the sour cream mixture over the top of the guacamole.
• Sprinkle Pico de gallo over the sour cream mixture, then top with crumbled Cotija cheese and shredded cheddar cheese.
• Garnish with chopped cilantro (optional).