Saturday, May 23, 2015

Mexican Black Bean Dip

So we've had quite an exciting week in our house, the little one graduated from preschool on Thursday evening. She's been looking forward to it all week long, practicing at school each day and telling me all about it.

It was also graduation day for my preschool kiddos at work. We had a very nice ceremony for their parents complete, with refreshments and all. It went very well and it's so fun to see how much these children have grown over the school year!

Summer vacation is almost here, June 1st is officially my last working day and I am so ready to enjoy the time off with my little ones!

Speaking of summer, this dip is perfect to enjoy during the warm months. There are just times when it gets too hot to eat a full meal and I love to munch on appetizers; I could definitely make a meal out of this.

It sort of reminds me of the traditional sour cream and refried bean taco dip, but just a little different. And it makes just enough for a few servings, which is plenty when you don't need it for a crowd. Of course, you can always double the recipe for potlucks. Top with any desired veggies, I opted for a nice cherry tomato and green onion mixture on mine. Avocado, green pepper or jalapenos would also be nice additions.

While you're lounging around the pool this summer and need a little snack, keep this dip in mind!

Mexican Black Bean Dip

8 oz. cream cheese, softened
1/2 cup sour cream
1 cup black beans
1 tsp chili powder
1 tsp cumin
1/2 cup grated cheddar cheese
chopped tomato and green onion, for serving
Tortilla chips

In a medium bowl mix together cream cheese and sour cream. Mix in black beans, using back of spoon, sort of mash them a bit. Sprinkle in seasonings and cheese and mix to combine.

Before serving top with desired toppings such as: tomato, green onion, avocado or peppers. Serve with tortilla chips.

Serves 4

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