Black Bean Dip: Attempt 1

A lot of recipes take time to develop, or you have to make them a few times till the balance is there. This is attempt 1 of a black bean dip that I can serve at parties this fall. Its not quite there yet, but I have ideas on how to get this dip the rest of the way there. For instance, I am thinking of adding another egg, maybe some cream cheese, perhaps hot sauce, upping the spice amounts, or maybe more hot peppers. There is a lot of variation I can do to this recipe, but it is a pretty good base at the moment. With this recipe, feel free to experiment and adapt from this base.

RECIPE: Black Bean Dip 
Makes Many Servings

IMG_1969

 SUPPLIES NEEDED:
Knife
Cutting Board
Cast Iron Pan
Spatula
Oven set to Broil
Blender

INGREDIENTS:
Onion
Green Pepper
2 Hot Wax Peppers
Can of Black Beans
Half a block of Pepper Jack Cheese
Half a can of Corn
Egg
Cumin
Chili Powder
Onion Powder
Garlic Powder
Paprika

DIRECTIONS:
1) Dice hot peppers and green peppers and toss into cast iron pan with bacon grease.
2) In a blender, pour entire contents of a can of black beans, 1 egg, cumin, chili powder, cumin, onion powder, garlic powder, and paprika. Puree until smooth.

IMG_19753) Chop onion and add to cast iron pan, along with the half can of corn.
4) Stir vegetables in the pan and they pour black bean mixture over everything. Stir and let come to a boil and immediately turn off heat.
5) Slice pepper jack cheese and top mixture before putting under broiler.
6) Broil until the cheese is brown.
7) Serve warm with tortilla chips.

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