 Three Bean Dip Extravaganza
Great with chips & crisp vegetables
Ingredients: |
Instructions: |
| 1/2 |
cup black beans |
| 1/2 |
cup Anasazi beans |
| 1/2 |
cup pinto beans |
| 1 |
jar Coonridge Organic Goat Cheese |
| 8 |
cloves garlic |
| 1/2 |
large yellow onion |
| 1/2 |
teaspoon cumin |
| 1 |
dried chipotle pepper |
| 1 |
teaspoon sea salt |
| 1/2 |
pound Canadian cheddar |
| 3 |
whole ripe tomatoes |
| 1 |
jar chunky salsa |
| 1/2 |
cup olive oil |
| 1 |
bunch cilantro |
|
| 1 |
Preheat oven to 300 degrees Fahrenheit |
| 2 |
Roast 6 of the cloves of garlic with olive oil in an iron skillet (use more or less oil as necessary) |
| 3 |
Add beans, 2 cloves of garlic, and chipotle pepper to a crock pot |
| 4 |
Cook beans until soft |
| 5 |
Dice the onion and sautee until soft |
| 6 |
Dice the cilantro and tomatoes |
| 7 |
Grate the cheddar |
| 9 |
Mash together the beans, onion, roasted garlic, cumin, sea salt, and black pepper |
| 10 |
Let mixture cool |
| 11 |
Put a flat layer of the mixture on a platter |
|
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