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Mexican Bean Dip

Ingredients

  • 1 15.5-oz. can black beans, drained and rinsed
  • 1 15.5-oz. can cannelini or pinto beans, drained and rinsed
  • 1/2 cup plain Greek yogurt
  • 2 or 3 cloves fresh garlic minced
  • 1/2 tsp. chili powder
  • 1 tsp. ground cumin
  • juice of 1/2 fresh lime
  • 1/2 cup crumbled queso fresco
  • tiny pinch of sea salt
  • Toppings:
  • 2 roma tomatoes chopped
  • 1 jalapeño sliced
  • 1 small avocado diced
  • 1/2 red onion diced
  • 1/4 cup crumbled queso fresco
  • freshly chopped cilantro
  • chopped green onions
  • Tortilla corn chips for serving

Instructions

  • Preheat your oven to 350 degrees f.
  • Add all the "dip" ingredients into your food processor.
  • Pulse until smooth and creamy.
  • Transfer the bean mixture into an oven-safe dish or skillet. I sprayed my dish with a bit of avocado oil to prevent sticking.
  • Bake in your preheated oven for 15 minutes, or until hot.
  • Remove from the oven and let it sit at room temperature for about 5 minutes.
  • Sprinkle with toppings as shown.
  • Serve warm with tortilla chips and enjoy