Big Indian Black Bean Dip
  • 1 28oz can of Black Beans, drained 
  • 1 8oz. pkg. softened Cream or Neufchatel Cheese 
  • 5oz. grated Monterey or Pepper Jack cheese 
  • 8oz. of Chunky Salsa 
  • .5 to 1 tsp. Cayenne pepper (optional) 
  • 1oz. Big Indian Porter, drink the rest 
  • Procedure:
    In a large bowl add beans and puree or mash well. Add other ingredients and mix well. Season with cayenne pepper to your taste. 

    Preheat oven to 350 degrees and bake for 30 minutes or microwave for 10-15 minutes stirring every 5 minutes. Serve with Tortilla chips, Salsa and plenty of Big Indian Porter. 

    Michele Taylor 


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