Happy Cinco de Mayo!
In honor of this day, last night I made an awesome layered spicy black bean dip to enjoy as a late afternoon snack and a possible (actually probable) late night munchies meal that I’ll be sure to have later tonight after the evening’s festivities. I might even eat this for tomorrow’s lunch!
I came across this recipe on myrecipes.com. For those of you who haven’t checked out this awesome site, I highly recommend it. Any recipes that you might find in Cooking Light, Southern Living, and so forth can be found on myrecipes.com. So have a look!
Like my previous attempts at cooking, this recipe is easy to make and most of the ingredients were readily available in my kitchen, so no extra trips had to be made to the grocery store. For this recipe, I only added one extra ingredient which isn’t necessary. I decided to add a chipotle hot sauce to this because I wanted to kick the spices up a notch. It gave the dip a smoky flavor, but I loved it.
1 (8-oz.) package cream cheese, softened
1 (16-oz.) jar spicy black bean dip
1/2 (8-oz.) package shredded Mexican cheese blend
Toppings: sliced green onions, chopped tomatoes, sliced black olives
Assorted tortilla and corn chips
Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.
Please note the image is from Southern Living. I was so excited to try my recreation of this dish that I forgot to take a picture.