Zesty Black Bean & Rice Dip
Bring this hot, cheesy skillet to the table and watch the tortilla chips gather around. Black beans, rice, roasted corn and zesty garlic bake into a scoopable dip with just enough smoky heat—and a bright balsamic finish to keep it from feeling too heavy.
Ingredients
Method
- Heat oven to 375°F. Warm Ellbee's Habanero Olive Oil in an oven-safe skillet over medium heat. Cook onion until soft, then stir in Ellbee's Zesty Gourmet Garlic for 30 seconds.
- Fold in black beans, rice, corn, salsa and Ellbee's Tomato Basil Balsamic Vinegar. Cook until hot and evenly mixed.
- Top with cheese and bake until melted and bubbling, 12 to 15 minutes. Broil briefly for browned spots if desired.
- Finish with cilantro and serve directly from the skillet with lime wedges and tortilla chips.
Notes
Time: 35 min
Kitchen tip: If you want mild heat, use Chef's Blend Extra Virgin Olive Oil instead of Habanero Olive Oil and let the zesty garlic do the talking.
