Yield: 1 8x8 Pan
Source: San-Man Gardens
While wandering the City Market today I spotted one of my favorite vendors... and she had samples. This dip is the sweet, spicy, creamy match your tortilla chips have been dreaming of. And it's ridiculously simple to make. The recipe is tweaked a bit here.
1 15oz can Black Beans (rinsed and drained)
1 8oz brick of Cream Cheese (softened)
5-6 Green Onions
1 8oz jar of your favorite Jalapeno Jam (guess where I get mine)
1 cup Mexican Blend Shredded Cheese
Slice the green onions into fine rings, all the way up to the green. Reserve some of the darker green ends, a tablespoon or so. Whip the cream cheese in the mixer until soft and creamy. Add the green onion to the mixer and whip to combine.
Remove the bowl from the mixer and carefully fold in the black beans with a spatula until just combined. Don't mash the beans. Spread the cream cheese-onion-bean mixture into an even layer in a 9x9-ish pan.
Open your jam, I used San-Mar Gardens Jalapeno Mango (hit a farmers market in your area and support your local jammer), give it a good stir to loosen it up. Spread the jam evenly over the cream cheese.
Sprinkle the shredded cheese over the jam layer and garnish with the reserved green onion slices. Refrigerate for at least an hour. Serve with tortilla chips.