Black Bean and Pepper Jack Dip
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Cook time: 
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Serves: 6 - 8 servings
 
Ingredients
  • 1 Red bell pepper, chopped
  • 1 Green bell pepper, chopped
  • ½ Red onion, chopped
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed, or 1½ c cooked black beans
  • 4 oz Cabot cream cheese or Neufchatel (for a lighter option)
  • ¼ c Cabot low fat plain Greek yogurt
  • 3 tbsp agave nectar or honey
  • 1 tbsp ketchup
  • 4 tbsp taco seasoning (or 1.25 oz packet)
  • 4 oz Cabot pepper jack cheese, shredded
  • 1 tsp lime juice
Instructions
  1. Turn your oven on to broil (500 degrees F).
  2. In a pan lightly spritzed with nonstick spray or lined with water, saute the peppers, onion, and garlic until almost soft.
  3. Meanwhile, lightly mash the beans so that only about ⅓ of them are still whole.
  4. Add the beans, cream cheese, and yogurt. Stirring and cooking until the cream cheese has melted, then add the agave and ketchup. Cook until the excess liquid is gone.
  5. Add the taco seasoning, half of the pepper jack cheese, and lime juice. Stir until well mixed.
  6. Spritz a medium-sized casserole dish (the equivalent of an 8x8 inch dish) with nonstick spray and pour the dip in. Cover in remaining cheese.
  7. Pop in the oven and bake until the cheese on top is melty, about 5 - 10 minutes.
Nutrition Information
Serving size: ⅙ - ⅛ pan
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/01/26/black-bean-and-pepper-jack-dip/