This Habanero Cheddar & Black Bean Dip is a perfect game day recipe for any crowd. Enjoy this free downloadable Game Day cookbook now.
Need to whip up a dip quickly? Our lactose free black bean dip recipe takes only a few minutes to prepare. It features plenty of cheddar cheese too, making it a hearty and satisfying dish. If you’re a fan of spicy dishes, you can make this recipe with either Cabot Habanero Cheddar or Cabot Chipotle Cheddar. The Habanero adds a pleasant burn, while the Chipotle adds a nice smoky flavor that complements the fresh lime juice. After trying the recipe, please share it with your friends and family on Facebook, Pinterest and Twitter.
Our Habanero dip isn’t for the faint of heart! If you’re on the hunt for a dip with some serious bite, you’ll hit the jackpot with this recipe. To make this dish, you’ll need black-eyed peas (or black beans), olive oil, fresh lime juice, cumin, Cabot Hot Habanero Cheddar or Cabot Chipotle Cheddar, and plenty of salt. Add your beans, oil, lime, and cumin into a bowl and start mashing away. Mash all of the ingredients until they’re coarse. Keep in mind that you want to enjoy the full texture of the beans when you eat the dip, so you don’t want the mixture to be too smooth. Once you’ve mashed the beans, toss in the cheese and salt. If you’d like to keep with a Latin theme, you can serve the dip inside hallowed-out pepper shells. We recommend serving the dip with flatbread, crackers or tortilla chips.
A filling black bean dip is ideal for parties. If you’re looking for something that’s a little cheesier that our dip recipe, try out our Wing That Cheese Football recipe. Basically, this recipe calls for stacking a wide number of different cheeses into the shape of a football. It’s a great treat for tailgate parties! For nearly a century, Cabot has specialized in crafting excellent, high quality dairy products. In fact, many of our cheeses, especially our well-known cheddar cheeses, are award-winning. We hope you enjoy our dip recipe. If you’d like to offer your thoughts about the dish, please rate and review it.
1 (15-oz.) can black-eyed peas or black beans, drained
2 tablespoons olive oil
1½ teaspooons fresh lime juice
1½ teaspooons ground cumin
4 ounces Cabot Hot Habanero Cheddar or Hot Buffalo Wing Cheddar, grated & lightly packed (about 1 cup)
Salt to taste
COMBINE black-eyed peas or black beans, oil, lime juice and cumin in medium bowl; mash coarsely with potato masher (mixture should hold together but some beans should still be visible).
STIR in cheese gently; taste and season with salt if needed. Serve in bowl or bell pepper shells, surrounded by oven-crisped triangles of tomato or spinach flatbread or crackers.
Just made this and it’s delicious! Spiced hot…tasty.
Has anyone tried to heat this? Sounds yummy both ways!