Spicy Black Bean Dip

  • 1 (16-ounce) can black beans, rinsed and drained
  • 3 ounces Monterey Jack cheese, shredded
  • 3 ounces sharp Cheddar cheese, grated
  • 8 ounces shoepeg corn, drained
  • ¾ cup green onions, sliced with tops
  • ¼ cup cilantro, chopped
  • ¾ cup celery, thinly sliced
  • 1 small red pepper, diced
  • 1 cup mild picante sauce
  • 2 tablespoons olive oil
  • 2 tablespoons cumin powder
  • 1 clove garlic, minced

Mix all ingredients, and let chill for at least 1 hour. Great with corn chips.

Additional recipes from Cape Fear … Still Cooking that appeared originally with this one:
Cape Fear Clam Chowder
Zesty Shrimp & Rice Salad

Order a copy
To purchase Cape Fear … Still Cooking, contact Carolyn Hall of the Ministering Circle at (910) 762-4956.

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