Recipe and Photography by Libby Bloom @AdventureBlooms
Black Bean Goat Cheese Dip
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion sliced
- 4 cloves garlic
- 2 15 ounce cans low sodium black beans, drained and rinsed, divided
- 1 tablespoon soy sauce
- 1/4 cup vegetable broth
- 1/2 teaspoon cumin
- 1 jalapeño divided
- 1 cup Casa Alvarez Chile Verde Con Veggie
- 1 4oz. log of goat cheese, divided
- 1/2 cup cilantro divided
- 1 lime juiced
- Freshly ground black pepper and salt to taste
- 3 scallions all parts, thinly sliced
- Garnish with pumpkin seeds
Instructions
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Heat oil in a medium skillet, over medium heat. Add onions and sauté until tender, 5-8 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add to pan - 1 can of black beans, soy sauce, broth, and cumin. Let simmer until liquid is absorbed, and beans are creamy and soft, 10-15 minutes.
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Preheat broiler.
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Add to pan - Casa Alvarez Chile Verde Con Veggie, 1/2 jalapeño, 1/4 cup cilantro, lime juice, and 1/2 log of goat cheese. Stir until combined. Transfer to a food processor or blender, and blend on low until smooth. Season with salt and pepper to taste.
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Transfer mixture to an oven safe soufflé dish. Sprinkle second can of black beans, and remaining goat cheese over the top of the mixture. Broil for 5-8 minutes or until goat cheese is slightly brown.
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Garnish with remaining jalapeño, scallions, and cilantro. Serve with tortilla chips and/or sliced vegetables.
