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Layered Salsa
and Bean Dip

  • For the Salsa:

  • 2 ea Petite diced tomatoes, 14oz cans, drained
  • 2ea Limes, juiced
  • ½ ea Yellow Onion, small, diced
  • ½ bn. Cilantro Leaves, chopped
  • 1 ea Jalapeno Pepper, seeded & chopped
  • ½ T Kosher Salt

Pulse all the ingredients in a food processor about 7 or 8 times. You still want it to be chunky.

  • For the Beans:

  • 2 ea Black Beans, 15oz Cans, drained
  • 1 ea Green Chilies, small can
  • ¼ C Vegetable Oil
  • ½ ea Yellow Onion, small, diced
  • ½ T Ground Cumin
  • ½ T Kosher Salt

In a medium size sauté pan over medium – high heat sauté the onions, salt and cumin in the oil until translucent. Add the beans and chilies and sauté until hot. Transfer to a food processor and process until almost smooth. Refrigerate for 1 hour.

  • To finish:
  • 16 oz Sour Cream 3 C Adam’s Reserve Cheddar, Grated ½ bn Cilantro, Stemmed and Chopped

Spread the beans in the bottom of a 9”x13” casserole, follow that with the sour cream and sprinkle on about 2 cups of the Adam’s Reserve Cheddar. Spread on the salsa and then sprinkle with the remaining Adam’s Reserve Cheddar. Put in a 350°F preheated oven for 10 minutes or until the cheese is just melted. Sprinkle with the cilantro and serve immediately with corn tortilla chips.