1 15 oz can black beans, rinsed and drained
1 15 oz can diced tomatoes with chiles
1 green bell pepper, chopped
2 teaspoons chili powder
1 teaspoon cumin
salt and pepper to taste
2 cups shredded Mexican cheese or cheese of your choice
Toppings: fresh cilantro sliced black black olives
Instructions 1.Preheat oven to 375 degrees. 2.Combine black beans, tomatoes, peppers, seasonings and 1/2 cup of the shredded cheese in a large bowl. Pour bean mixture into a large (I used 8x8) baking dish. Top with remaining 1 1/2 cups cheese and place in oven. 3.Bake for about 20-25 minutes until dip is bubbly and cheese has melted. Pull dip out of oven and top with fresh cilantro, sliced jalapenos and sliced black olives. Serve with your favorite tortilla chips.
If you need a smaller amount of dip like me use a smaller baking dish and bake only half the amount. I have smaller glass pyrex baking dishes I use to do this. Since you are making a smaller amount of dip it will probably cook faster so bake for 10 minutes and check every 5 minutes after that until done. Then put the remaining half in a small aluminum pan or Ziploc bag to freeze for later use. Do not add toppings to frozen batch.
Cheesy Salsa Dip
For the easy version add equal amounts of salsa and Velveeta cheese to a crock pot. Stir when cheese is melted. Enjoy
For the "healthier" version (This makes 2 cups intended for use in a little dipper crock pot)
Make a cheese sauce. Adapted from Allrecipes Tim's Mac and Cheese
2 tablespoons butter
2 tablespoons all-purpose flour
ground black pepper to taste
1 cup milk
1 1/2 cups shredded Cheddar cheese or cheese of your choice1 cup salsa
Melt butter in a sauce pan. Add flour and cook 5 minutes or so stirring while it cooks.
Add milk and pepper and cook until sauce thickens. Add cheese and stir until melted.
Pour salsa and cheese into crock pot and keep the heat on low or add salsa to the saucepan until salsa is warm. Enjoy with chips, tortilla chips or veggies