This is a great dip for parties, movie nights, football season, etc. It’s my go to TGIF snack when Friday night rolls around! I like to serve it with Late July tortilla chips. Omit the jalapeño if you’re not a fan of the heat.

Ingredients for dip: 2 (15.5-oz.) cans black beans, rinsed and drained, 1/2 cup sour cream, 1 chopped jalapeno pepper, 4 crushed garlic cloves, 1/2 tsp ground cumin, 1/2 tsp chili powder, juice of half a lime, 1/2 cup shredded pepper jack cheese, 1/2 cup shredded cheddar cheese.

Ingredients for garnish: 3 large chopped tomatoes, 1/2 cup chopped cilantro, 1 chopped jalapeno pepper (optional), 1/2 cup chopped red onion (optional).

Directions

1. Preheat oven to 350°. In a blender, add black beans, sour cream, chopped jalapeño, garlic cloves, cumin and chili powder seasoning, and lime juice. Puree until smooth.
2. Transfer the dip to an oven-safe pan and top with pepper jack and cheddar cheese. Bake until warmed through and cheese has melted, about 15 minutes.
3. Remove from the oven and garnish the dip with tomatoes, jalapeno, red onion, and cilantro. Serve warm with tortilla chips.