© The French’s Food Company LLC
Angela's Spicy Black Bean Dip Angela's Spicy Black Bean Dip Makes: 3.00 cups dip 1 (15 to 19 ounc) can black beans 1 1/4 cups shredded Cheddar cheese, divided 1/2 cup sour cream 1/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce 1/4 cup minced yellow onion 1 small jalapeno pepper, seeded and minced 1 Garnish: minced green onions, chopped tomatoes, sliced black olives Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
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Angela's Spicy Black Bean Dip

Makes: 3 cups dip
Prep Time: 10 min
Cook Time: 20 min
User Rating:

Ingredients

  • 1 (15 to 19 ounc) can black beansdrained
  • 1 1/4 cups shredded Cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/4 cup minced yellow onion
  • 1 small jalapeno pepper, seeded and minced
  • 1 Garnish: minced green onions, chopped tomatoes, sliced black olives

Directions

Heat oven to 350°F. Mash beans in large bowl with fork or potato masher.

Stir in 1 cup cheese, sour cream, Frank's RedHot Sauce, onion and jalapeno pepper. Stir until smooth.

Spoon into greased 9-inch pie plate. Bake 20 min. or until mixture is heated through. Top with remaining 1/4 cup cheese.

Garnish as desired. Serve with tortilla chips or vegetables.

- Tips

Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.

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Angela's Spicy Black Bean Dip

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Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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