Easy Black Bean Dip

As I begin to write this post I am squinting with one eye as I stare at the computer screen. I did what you are always told never to do. I diced a jalapeno pepper, mixed this simple black bean dip together, threw it in the oven...then yes its true..scratched my left eye. I must of had a jalapeno seed under my finger nail. I'm sure this was some form of Mid Evil torture. Just the mere flashing of a jalapeno seed near my eyeball, would make me immediately divulge any secret. I am however comforted by the anticipation of dipping a crunchy tortilla chip into a bowl of warm black bean dip. Yes, even during painful moments food is in the forefront of my mind. Now before I forget why I was dicing a jalapeno, let me tell you about this black bean dip. Ive been making it for years. Most of the ingredients I usually have on hand, so it can easily be pulled together at the last minute. Recently I made it as an appetizer, yet when it was time for chicken fajitas my friends stuffed their tortillas with grilled chicken, sliced avocado and yup you guessed it heaping scoops of black bean dip. Enjoy, this is oh so delicious.

• 1 15 oz can of organic black beans


• 1/2 jalapeno pepper finely diced


• 1/2 cup finely diced onion


• 1/2 cup sour cream


• 2 Tb salsa


• 1/2 ts. kosher salt


• pepper


• 1 1/2 cups grated cheese (cheddar, Jack, whatever you like)

Heat oven to 350. Drain beans, discard juice. Mash beans with back of fork, leaving some whole. Add remaining ingredients (reserve 1/2 cup of cheese for top). Mix well. Pour into baking dish. Bake about 20 to 30 minutes till bubbly. Sprinkle remaining cheese on top, return to oven and bake until melted. Serve with tortilla chips.