Friday, June 8, 2012
Make This: Creamy Black Bean Dip
We hosted a low-country boil in honor of favorite daughter's graduation, in case you missed my mention of it on Monday. It was a great evening with her friends and family.
One of the appetizers I served at the party was this Creamy Black Bean Dip. I've shared the recipe in my Chronicle column (way, way back...) and it is always a hit. It is best if made a day ahead so that the flavors can meld.
I hope you'll make it soon for a summer gathering!
Creamy Black Bean Dip
2 cups reduced-fat sour cream
1 tablespoon taco seasoning
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
3 dashes Tabasco sauce
1 cup shredded jalapeno-Jack or sharp Cheddar cheese
1 15-ounce can black beans, rinsed and drained
1 4-ounce can diced green chilies
1 green onion, chopped
Combine sour cream, taco seasoning, chili powder, garlic salt and Tabasco in a medium bowl. Fold in cheese, black beans, green chilies and chopped green onion. Refrigerate until ready to serve.
Makes 12 appetizer servings.