Layered Salsa and Bean Dip

Published on April 22, 2017 | By Adams Reserve |

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 bunch 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.