Recipe and Photography by Libby Bloom @AdventureBlooms
Black Bean Goat Cheese Dip
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
- 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
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.
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.
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.
Garnish with remaining jalapeño, scallions, and cilantro. Serve with tortilla chips and/or sliced vegetables.