This is my third recipe for My Girl Paula, and it was delicious! In fact, I made it again a couple of days later. It really hit the spot! I have to admit, I haven't had Velveeta cheese in many years. But, I stuck with the recipe and made the dip with Velveeta cheese. This dip was flavorful the night it was made, but even better the next day.
A couple of days later, I made this dip again without the Velveeta cheese. I added 4 oz. of cream cheese instead of the Velveeta and I liked this version even better. I'm tempted to make this dip again, but there is such a thing as too much beans ; )
Black Bean Dip - Adapted from The Lady & Sons, Too! -Paula Deen
2 tablespoons butter
2 tablespoons chopped onions
One 4-oz. can green chiles, chopped
1 tomato, diced *I used 1/2 cup salsa*
2 teaspoons chopped fresh cilantro (optional)
1 teaspoon The Lady's House Seasoning
One 15 oz. can black beans with jalapenos
1 cup shredded Cheddar cheese
4-ounce block Velveeta Mexican cheese product, diced
1- 3 oz. package cream cheese, diced
Melt the butter in a skillet. Add the onions and saute until tender, about 5 minutes. Add the green chiles, tomato, cilantro, and House Seasoning, and cook for 5 minutes longer. Add the beans and cheeses, and simmer until hot and bubbling. Serve hot with white-corn tortilla chips.