When your job entails writing for a lifestyle magazine, sometimes a local caterer will “spill the beans” and send a great recipe your way. So was the case with this tasty dip, which marries flavors I would never have thought to bring together. Roanoke’s Tracy Hamilton seeks out a special raspberry salsa to make this dish sing. I made it with raspberry preserves and diced serrano pepper and that version was lovely too. If you’re looking for something different to set out before Thanksgiving or an app to wow your holiday guests, you’re going to want to give this one a try.
- 2 15-ounce cans black beans, rinsed and drained
- 1/4 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 tsp. ground cumin
- 1 Tbsp. extra virgin olive oil
- 1/2 medium red onion (about 2/3 cup), finely diced
- 1 clove garlic, minced
- 6 ounces cream cheese, softened
- 1/3 cup Robert Rothschild Farm’s Raspberry Salsa (you can find this at Provisions/RSVP in Roanoke or online) or 1/3 cup all-fruit raspberry preserves and one finely diced serrano pepper
- 1/3 cups freshly grated pepper jack cheese
- White corn chips
- Preheat oven to 400°F. In a small saucepan, heat beans, salt, pepper and cumin until fully warmed. Taste and adjust seasonings, if needed. Set aside.
- Warm olive oil in medium skillet over medium heat. Add onions and cook until softened. Add garlic and cook about 2 minutes more. Remove this mixture to mixing bowl with cream cheese. Stir to combine.
- In the medium skillet or other similarly sized oven-safe baking dish, spread black beans on the bottom of the dish. Next add cream cheese-onion mixture in a smaller layer. Make a well to spoon the raspberry sauce in the center. Sprinkle pepper jack cheese evenly over the top.
- Bake for 12-15 minutes or until warmed through and bubbly. The cheese should be completely melted.
- Remove from oven and serve warm with white corn chips.